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Recipe for Beef Casserole

  • 1 kg/2lb beef
  • 1 tsp olive oil
  • 1 leek
  • 2 stalks celery
  • Half a head of fennel
  • 125 ml/4floz red wine vinegar
  • 1 tbsp honey
  • 4 or 5 spikenard leaves
  • 4 or 5 leaves
  • 2 cloves
  • 1 tsp peppercorns
  • 80 ml/3floz red wine
  • A pinch of pennyroyal, fresh or dried
  • 1 tbsp sapa
  • Salt
  • Cut the beef into 2½cm/1" cubes and fry them gently in the olive oil until brown, then remove the pan from the heat.
  • Coarsely chop the celery, leek and fennel and add them along with the vinegar and wine to the beef
  • Place all this into a large pyrex dish and pour on enough water to cover the ingredients. Put the lid on the dish and place it in an pre-heated oven set at 170°c/330°f/Gas mark 3 for 2 hours.
  • Grind the peppercorns and cloves in a bowl. Finely chop the spikenard, and pennyroyal and dd these with the honey, salt and sapa to the stew.
  • Stir and leave to marinate for six hours.
  • Reheat for 30 minutes in a pre-heated oven aet at 200°c/ 400°f/Gas mark 6 before serving
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