Boxing Night Beef

Name: Boxing Night Beef
Yield: Serves 6
Ingredients: 12 oz (375 g) medium-sized mushrooms, halved; 4 teaspoons (4 x 5 ml spoons) whole-seed mustard; 2 teaspoons (2 x 5 ml spoons) paprika; 5 rounded tablespoons (5 x rounded 15 ml spoons) fromage frais or greek yogurt; 15 oz (450 g) can of unsweetened chestnut purée; 3 bay leaves; 1 level tablespoon (15 ml level spoon) black treacle; ¾ pint (450 ml) beef stock; salt, black pepper; 2 large onions; 2½ lb (1.1 kg) lean braising steak, cubed; 4 tablespoons (4 x 15 ml spoons) olive oil

Preparation info

Serves
6

Difficulty
Medium

Appears in

Cooking for Christmas

By Josceline Dimbleby

Published 1978

About

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 potato