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Beef and Leek Casserole
It is simple. It is delicious. It has few ingredients but the result will surprise you.
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g of quality
dry red wine
beef stock cube
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.
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.
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