Beef & corn casserole

To make a great-tasting stew takes time to cook, but not to prepare. The delicious aromas will bring the family to the table ready to enjoy the meal especially when the weather is cold.

• Serves: 4

What you need:

Equipment:

• Large non-stick frying pan
• Ovenproof casserole

Ingredients:

• 500g lean braising steak
• 2 tbsp flour, seasoned with salt and pepper
• 2 tbsp vegetable oil
• 15g butter
• 2 medium onions, thickly sliced
• 2 large carrots, thickly sliced (approx 225g)
• 3 medium-sized parsnips, thickly sliced or diced (aprox 225g)
• 750ml beef stock
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• ½ tsp dried thyme
• 198g can Green Giant Sweetcorn

What you do:

1. Preheat the oven to 170C/325F/gas mark 3.
2. Cut the beef into 4cm (1½in) pieces, discarding any excess fat, and toss in the seasoned flour. (This is easy if you put the flour into a large plastic bag) Heat the oil in a large frying pan, add the meat and fry until lightly browned. Transfer the meat to an ovenproof casserole.
3. Add the butter to the frying pan and add the onions and cook for 3-4 minutes until beginning to soften, stir any remaining seasoned flour into the frying pan. Pour in the stock and add the Worcestershire sauce, bring to the boil then pour into the casserole. Add the carrots, parsnips and herbs then cover and place in the oven to cook for 2 hours.
4. Check the casserole and give it a stir, if the gravy looks too thick add a little extra water. Add the sweetcorn and return to the oven for another 15 minutes by which time the meat should be tender. Season if needed. Serve with mashed potato.

Handy cook's tips:

Look for a bag of mixed root vegetables to give more variety as it may have swede or turnip.

This casserole freezes very successfully. Cook to the end of step 3. Cool quickly and pack in a container and freeze up to 3 months. When thawed, add the sweetcorn and reheat in the oven 180C/350F/gas mark 4 for 40 minutes or in a flameproof casserole on the hob until hot and bubbling.

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