Recipe Beef Casserole
Sous Chef Mark Griffiths of Cosmopolitan Hotel shares a tasty winter recipe
Recipe: Beef Casserole
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Mark Griffithsis the Sous Chef at the Cosmopoliton Hotel, having worked his way up from Chef de Partie. He lovesworking with fresh andlocal ingredients, which he gets to use with abundance in the kitchen at the Cosmopoliton Hotel. Mark gained valuable experience in various kitchens at restaurants in Harrogate after learning his craft through a catering and hospitality course. He cites Gordon Mann, who was his head chef earlier in his career, as his key mentor, as he played a key role in cultivating the skills and passion Mark displays in his work today.
2 Lower Briggate
0113 243 6454
Mark Griffiths’ Beef Casserole
2 tbsp olive oil
2 kilos diced chuck beef
2 sliced white onions
1 crushed clove of garlic
3 large diced carrots
2 large diced parsnips
6 sliced and diced tomatoes
1 bottle red wine
1 cube of beef stock
4 large cooked new potatoes
3 grams flour
Heat the olive oil in a large saucepan, and while it is heating upput the beef on to a plate and dust over the flour with your hands, making sure every piece of beef is covered. Add the beef to the hot saucepan and seal for 4-5 minutes.
Take the beef out of the pan and place in a container. Now add the prepped vegetables to the pan and saute for 3 minutes while stirring. Deglaze the pan with half the red wine and stir together, then add the beef stock, garlic and wine to the mixture.
Add the sealed beef to the casserole mixture and stir. Add a pinch of salt and pepper.
On a medium heat, let the beef casserole simmer for 1½ -2 hours. You are then ready to enjoy a homemade Casserole.
Posted on Wednesday 16th November 2011
2 Lower Briggate, Leeds, LS1 4AE
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