Beef and potato casserole with carrot purée
3 tbsp Extra Virgin Olive Oil
1 large onion, peeled and chopped
2 carrots, peeled and chopped
1 parsnip, peeled and chopped
500g stewing steak, cut into large chunks
2 tbsp Worcester sauce
2 large potatoes, peeled and cut into 3-4cm cubes
200mls good beef stock (or 2 x 10g cubes plus 200mls water)
2 tbsp flour
4 tbsp cold water
Place a large saucepan on the stove and add the 3 tbsp of Extra Virgin Olive Oil and heat. Add the onions and vegetables and cook for a few minutes to take a little colour. Season the meat and add to the vegetables, mix well.
Add the Worcester sauce, potatoes, stock or water and cubes, a little more pepper and salt and mix really well.
Bring to the boil, then turn the heat right down to a simmer, place a lid on and simmer for between 1½ – 2 hours, or until the meat is really tender, but not falling apart.
Mix the flour and water together well so there are no lumps, then add a little to the finished casserole and cook for a further 10 minutes to thicken nicely. You could add a little gravy granules or even cornflour or arrowroot if you are a coeliac.
For the puree, place the carrots in a large saucepan and fill with water to cover by 1 inch. Add salt and bring to a boil over high heat; reduce to a simmer. Cook until the carrots are very tender, around 25 to 30 minutes. Drain and transfer to a food processor. Add butter and sour cream; season with salt and pepper. Process until smooth for about 3 minutes and serve.