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    Gordon Ramsay S Beef Casserole

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    qwglqjcxxrzmbxrfnb
    Gordon Ramsay Beef Caserole Recipe

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Gordon Ramsay S Beef Casserole

    Uploaded by

    qwglqjcxxrzmbxrfnb
    3 views1 page
    Gordon Ramsay Beef Caserole Recipe

    Original Title

    gordon-ramsay-s-beef-casserole

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    © © All Rights Reserved

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    Gordon Ramsay Beef Caserole Recipe

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    3 views1 page

    Gordon Ramsay S Beef Casserole

    Uploaded by

    qwglqjcxxrzmbxrfnb
    Gordon Ramsay Beef Caserole Recipe

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    GORDON RAMSAY’S BEEF CASSEROLE Serves 6

    INGREDIENTS INSTRUCTIONS
    800g braising beef Heat the oven to 150°C/Gas 2.
    3 tbsp plain flour Cut the beef into bite-sized chunks. Season the flour with salt and pepper and
    toss the meat in the flour to coat. Heat a little olive oil in a large saucepan
    Sea salt & freshly ground black pepper
    over a medium heat. Sear the beef briefly in two or three batches until
    Olive oil, for cooking browned all over, then transfer to a plate and set aside.
    200g smoked bacon (diced) Add the bacon to the casserole and fry gently until lightly golden, adding a
    little olive oil if necessary.
    2 medium carrots, peeled
    1 small celeriac (about 700g), peeled 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
    150g pearl onions heat for 5 minutes until the vegetables begin to soften. Stir in the mushrooms
    (or baby shallots), peeled and tomato purée and sauté for another 2–3 minutes.
    Few thyme sprigs Pour 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
    2 bay leaves
    and simmer for a few minutes.
    250g chestnut mushrooms,
    trimmed halved if large Transfer 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.
    1 tsp tomato purée
    Check the seasoning, then scatter the chopped parsley over. Serve with
    500ml red wine mashed potatoes and green vegetables.
    300ml beef or brown chicken stock
    Handful of flat leaf parsley, chopped

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