Beef and Leek Casserole

Recipe by Pietro
READY IN: 1hr 45mins




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