This rich and glossy casserole of beef and mushrooms cooked in a dark chestnut sauce doesn’t have to be served on Boxing night, but by then you may have had two meals of cold bits and pieces and in my experience this kind of soothing, warming dish is just what people want after quite a lot of cold food. It is not just an ordinary stew and will seem quite festive enough for the occasion. The casserole can be made well ahead; dishes like this even seem to improve with re-heating. Small potatoes boiled in their skins go well with it and a mixture of broccoli and finely sliced red cabbage.
Peel the onions, cut in half and slice thinly. Heat
Add the onions and bay leaves. Spoon the chestnut purée into a food processor with the black treacle, the paprika, plenty of black pepper and the beef stock. Whizz until smooth and then pour it over the beef and onions. Heat the
Add the mushrooms, and return to the oven, turning down the
© 1978 Josceline Dimbleby. All rights reserved.