Classic Beef Casserole

Enjoy this warming casserole in the cold winter months. Serves 4 - 6

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Step 1

Heat the oil in the casserole over a medium heat, add the beef and cook until browned on all sides.

Step 2

Add the onions and fry for 2 - 3 minutes. Add the carrots and parsnip, season with salt and pepper and continue to cook for 3 - 4 minutes until the onions are soft.

Step 3

Add the apple, garlic, tomato ketchup, sugar, vinegar, thyme and bay leaves, stir, then pour in the ale. Cook for 2 minutes, stirring to remove any browned bits stuck to the bottom of the casserole. Pour in the stock and bring to a simmer.

Step 4

Spread the mustard over one side of the bread and place it on top of the casserole, mustard side down. Cover with the lid and cook over a low heat for 1 1/2 - 2 hours until the beef is tender. If you prefer a thicker sauce, thicken the gravy by mixing the cornflour with a little water. Stir it into the casserole towards the end of the cooking time and cook for a further 5 minutes until thickened.