GORDON RAMSAY’S BEEF CASSEROLE

1 INSTRUCTIONSHeat the oven to 150 C/Gas the beef into bite-sized chunks. Season the fl our with salt and pepper and toss the meat in the fl our to coat. Heat a little olive oil in a large saucepan over a medium heat. Sear the beef briefl y in two or three batches until browned all over, then transfer to a plate and set the bacon to the CASSEROLE and fry gently until lightly golden, adding a little olive oil if necessary. Meanwhile, cut the carrots and celeriac into 2cm cubes. Tip them into the pan with the whole onions, thyme and bay leaves and stir over a medium heat for 5 minutes until the vegetables begin to soften.

2 Stir in the mushrooms and tomato pur e and saut for another 2 3 in the red wine and scrape the bottom of the pan with a wooden spoon to deglaze. Add the stock and bring the liquid to the boil, then lower the heat and simmer for a few to a CASSEROLE dish and stir in the beef . Put the lid on the CASSEROLE and cook in the oven for 21 2 hours or until the beef is very tender. Check the seasoning, then scatter the chopped parsley over. Serve with mashed potatoes and green braising beef3 tbsp plain fl ourSea salt & freshly ground black pepperOlive oil, for cooking200g smoked bacon (diced)2 medium carrots, peeled1 small celeriac (about 700g), peeled150g pearl onions (or baby shallots), peeledFew thyme sprigs2 bay leaves250g chestnut mushrooms, trimmed halved if large1 tsp tomato pur e500ml red wine300ml beef or brown chicken stock Handful of fl at leaf parsley, choppedGORDON RAMSAY S beef CASSEROLE Serves 6