Beef and Leek Casserole

READY IN: 1hr 45mins
Recipe by Pietro

It is simple. It is delicious. It has few ingredients but the result will surprise you.

Top Review by user225869

I made this recipe with tenderloin tips and it was delicious. The recipe calls for cooking in "a moderate oven". I put the casserole, covered, in a 350 degree F oven for an hour. When I make it again, I'm going to try cooking at 325 degree F instead to ensure a nice consistency. (The red wine is supposed to be cooked down to about 1/2 cup before adding to the casserole so there really is not a lot of liquid with which to start.) The veggies cook down to close to nothing ( but are intensely flavorful) so one needs to prepare a couple of others to complete the meal.

Directions

  1. Top and tail leek so that you have the white stalk only.
  2. Slice leek lengthwise and then chop into 1 inch segments.
  3. Chop carrot into bite size segments.
  4. Chop onion.
  5. Place flour and seasoning into a bag.
  6. Place beef into the bag and shake so that beef is coated with flour and seasoning.
  7. In a heavy base frypan, place 1 or 2 tablespoons of oil.
  8. On low heat brown beef, remove and place into a casserole.
  9. Add a little more oil and stir fry leek, onion and carrot for 2 minutes.
  10. Remove and add to casserole.
  11. Place the red wine and the stock cube in the frypan and simmer until wine is reduced to half.
  12. Add to casserole.
  13. Add thyme and 2 bayleaf.
  14. Place in a moderate oven and cook slowly for about 90 minutes.
  15. Place a lid on the casserole to obtain best results.
  16. Serve with mashed potato,steamed french beans with an oil and garlic dressing and steamed button squash or baby zucchini.

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