Beef, bacon and mushroom ragout with scalloped potatoes and roast carrots
I actually made this casserole a couple of days ago while I was preparing my eggplant parmigiana. It always tastes better the next day. I reheated enough for dinner in two little ramekins and served my ragout with scalloped potatoes and baked carrots.
2kg beef, cross cut blade or cross cut shin – bone removed
250g thick sliced bacon, diced 2 onions, diced or 10 pickling onions 250g mushrooms, sliced or halved 3 Tbsp flour, with salt and pepper 2 cups red wine
4 cups beef stock
2 Tbsp tomato paste
1 Tbsp chopped fresh rosemary 1 Tbsp butter
1 Tbsp currant jelly
2 Tbsp chopped parsley salt and freshly ground pepper to taste
To serve (optional)
chopped parsley redcurrant jelly
Roasted carrots
1 bunch baby carrots, peeled
1 tsp cumin seeds
1 tsp honey
1 tsp harissa (or 1⁄4 teaspoon chilli flakes) 1 Tbsp of melted butter
1 tsp olive oil
Scalloped potatoes
56 potatoes butter salt and pepper grated nutmeg
Method
Heat oven to 160degC.
In a large frying pan or ovenproof dish,
saute bacon until crisp. Remove and add the onions to the pan, saute until soft. Set aside.
Cut the beef into 2cm cubes. Toss in seasoned flour. Saute in olive oil in batches until browned on all sides. Return the bacon and onions to the pot. Add the wine, stock, tomato paste, reserved bacon, mushrooms and rosemary. Bring to the boil.
Place the lid on and transfer to oven or transfer into a casserole dish with a lid. Bake until the meat is tender, about 2 hours.
Add chopped parsley and redcurrant jelly (optional).
Scalloped potatoes
Again, I prepared a dish big enough for two meals (remembering I am only cooking for two). Slice the potatoes very thinly — I use a mandolin. Place a layer of potato slices in of the bottom your baking dish, dot with a little butter, and season with salt and pepper; continue with layers until you have filled your baking dish. Pour in enough milk to just cover potatoes, grate nutmeg over the top and bake at 180degC for an hour or so or until the milk has been absorbed.
Roasted carrots
In a bowl, mix together all ingredients. Line a baking dish with baking paper. Spread out the carrots in dish and spoon over the flavour mixture. Roast for 1520 minutes. These could also be served cold as a salad with bits of chopped coriander.