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Steak Casserole - aka 'River Stew'

Serves 4


450g | 1lb diced stewing steak
1 large onion
250g | 9oz salad potatoes
2 medium carrots
2 large portobello mushrooms
1 small red pepper
2 tablespoons plain flour
2 whole Kashmiri chilies
2 teaspoons Kathmandu masala
1/2 tablespoon grated garlic
1 tablespoon grated ginger
250ml | 1 cup red wine
300ml | 1 1/4 cup beef or chicken stock
1 cup frozen peas
2 teaspoons salt 
2 medium tomatoes
150ml | 2/3 cup vegetable oil


Peel and slice the onion from root to tip
Wash and halve the potatoes
Peel and chop the carrots roughly into 1 to 2 cm rounds
Peel and roughly chop the mushrooms
Roughly chop the tomatoes
Pre heat your oven to 190C, 170C fan | 375F | Gas 6
Heat the oil in an ovenproof, hob safe, casserole dish until it is shimmering but not quite smoking. Add add the onion and Kashmiri chilli fry until the onions are translucent and starting to brown.  Coat the beef with the flour and add the pieces to the onions fry until the beef is browned all over and you have a good layer of juices sticking to the bottom of the pan. Mix the masala, ginger and garlic with a couple of teaspoons of water to make a paste and add this to the pan cook stirring for half to 1 minute before adding the stock and wine.  Stir the casserole well to lift all the juices from the base of the dish then allow the liquids to come to a strong simmer before adding the potatoes, carrots, mushrooms red pepper, salt and tomatoes then cook on a medium heat. Once the casserole  comes back to a fast simmer place the lid on your casserole dish move to the oven.  Cook for two hours, checking halfway through the casserole should have plenty of gravy when you stir it. If the casserole looks dry add more water and if you’re unsure cook the casserole for a further 15 minutes before checking again.  The casserole is cooked when the gravy is thick enough to coat the back of a spoon and you can cut the meat with a spoon, add the peas and cook for a further 5 minutes. Allow the casserole to rest for 15 minutes before checking the seasoning and serving.
Serve with chances of bread and butter or a creamy mash


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