- Prep time
- 20 minutes
- Cooking time
- 2 hours & 30 minutes
- Serves 4
- 500g of braising beef steak
- 1 onion chopped
- 1 tbsp of tomato purée
- 600g of chopped carrots, turnips & parsnips
- 2 tbsp of seasoned flour
- 2 tbsp of Peppered Steak Sauce
- 400ml of red wine
- 350ml of water
- 225g plain flour
- 3 tsp baking powder
- 150ml milk
- 2 tbsp of olive oil
Preheat the oven to 160C/325F/gas mark 3.
Cut the beef into 2 inch pieces, add to the seasoned flour.
Lightly brown the beef in a little olive oil using a thick bottomed pan. Remove meat as it cooks, and place in a casserole dish.
Fry the chopped onion in a little olive oil, lightly colour and then add the vegetables, tomato purée, Peppered Steak Sauce, red wine and water, bring to the boil, stir for 4-5 minutes then pour over the meat in the casserole dish.
Cover the casserole with a tight fitting lid, place in oven and cook for two hours.
Combine the ingredients for the muffin crust, take the casserole out of the oven and increase temperature to 190C.
Cover the dish with crust topping, place back in oven for 20 mins until a lovely golden colour.