Took One punnet of large chestnut mushrooms cut into quarters and added to hot pan with large dollop of butter.
Added: finely chopped red peppers, chilli, Garlic, Mint, Coriander and some dried tomatoes.
Crushed some Cumin and Carraway seeds cracked black pepper, sea salt Paprika and some Brown sugar and finished off with some dried rose petals
Sweated it all down in the butter and added a few dried rose petals
Set aside once cooked and mushrooms tender.
Beef: Has been marinading in Worcester sauce red wine, cornflour and Paprika with salt and pepper and any dried herbs that take your fancy.
Nice hot pan and some oil: Brown of the meat in batches, not to much in the pan at one time and don't worry about the pan sticking, it tends to do this when you are browning off meat with cornflour, reduce the heat if need be.
Remove each batch of meat once browned.
Once all the meat is browned , pour in half a bottle of nice red wine and begin to de-glaze the bottom of the pan and get all those bits of it but leave them in. Add the meat and the mushrooms back to the pan and bring to a quick boil on the hob to burn of the alcohol. Turn off the heat Boil the kettle and top up the casserole with boiling water. Add a couple of bay leaves.
Place in oven at 50 to 100 degrees and slow cook for a couple of hours and I guarantee you will have the tenderest casserole EVER
Sorry that there are no measurements, never use them I just add what I think will go well together and taste as I go along, usually works for me......
The whole thing took about 35 mins to prepare, cook on the hob until ready to go into the oven
|Beef and Mushroom Casserole|