Serves 4

Prep Time 10mins Cook Time 2hrs 40mins

Ingredients

800g diced beef
1 Tbsp olive oil
12 small shallots
12 baby carrots
1 Tbsp plain flour
300ml red wine
300ml beef stock
1 tsp Worcester sauce
½ tsp dried herbs
100g button mushrooms
4 Tbsp fresh parsley chopped

Preheat oven to fan bake at 160 degrees. Place a large casserole dish over medium to high heat, add beef and fry for 2-3 minutes until browned all over. Lower the heat and fry the shallots for 3-4 minutes until golden, then set aside. Add the carrots and cook for an additional 1-2 minutes and set aside. In a small bowl combine the flour into 3 Tbsp of red wine to form a paste. Pour the remaining red wine into the casserole dish allowing it to bubble for a few minutes. Add the stock Worcester sauce and dried herbs with the reserved beef and vegetables. Stir in the paste and bring to the boil stirring until thickened. Cover the casserole dish with lid and transfer into oven. Cook for 2 hours or until the meat is almost tender. Remove from oven and stir in mushrooms and return to oven for a further 15 minutes. Sprinkle over hemp seed flakes and chopped parsley to serve.

Our Tip

Pop a sheet of tinfoil between the casserole dish and the lid to form a tight seal for cooking.