Entree: Isle of Man – Manx Beef Casserole (Slow-braised Manx beef stew with root vegetables in a rich savory gravy)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 15 min

Total 2 hrs 35 min

Ingredients

- 2 lb (900 g) stewing beef, trimmed and cut into 1 1/2-inch pieces
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 1 large onion, sliced
- 3 medium carrots, cut into 1/2-inch slices
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) red wine (optional, may substitute additional beef stock)
- 2 cups (480 ml) beef stock
- 1 tbsp (15 g) tomato paste
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tsp (1 g) dried thyme or 2 sprigs fresh thyme
- 2 bay leaves
- 1 lb (450 g) potatoes, peeled and cut into 1-inch chunks
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Pat the beef dry and season with salt and pepper. Heat 2 tbsp (30 ml) vegetable oil in a heavy casserole or Dutch oven over medium-high heat. Brown the beef in batches until well caramelized, transferring browned pieces to a plate.
2. Reduce heat to medium, add remaining 1 tbsp (15 ml) oil and 2 tbsp (30 g) butter. Add onion, carrots and celery and cook until softened, about 6–8 minutes. Add garlic and cook 1 minute more.
3. Sprinkle the flour over the vegetables, stir to coat and cook 1–2 minutes to remove the raw flour taste. Gradually add the red wine, scraping up browned bits, then stir in beef stock, tomato paste and Worcestershire sauce until smooth.
4. Return the beef to the pot, add thyme and bay leaves, bring to a simmer. Cover, reduce heat to low and gently braise for about 1 hour 45 minutes, stirring occasionally, until beef is nearly tender.
5. Add the potato chunks, stir, cover and continue to simmer for 30–40 minutes until beef and potatoes are tender and sauce has thickened. Adjust seasoning with salt and pepper.
6. Remove bay leaves and thyme sprigs, sprinkle with chopped parsley, and serve hot.