Beef and Swede Casserole

• vegetable oil↗2 tbsp tbsp
• onion↗2

  chopped

• celery stalk↗½

  chopped

• beef for stewing500g g
• red wine↗200ml ml

  (optional)

• beef stock↗700ml ml

  (or chicken)

• swede↗500g g

  peeled and cut into large cubes

• floury potatoes↗300g g

  (e.g., Maris Piper), diced

• thyme sprigs↗3
• bay leaf↗1
• green vegetables

  for serving (optional)

Step-by-step instructions

1. 1

   Heat the oil in a Dutch oven over medium‑high heat. Sauté the onion and celery for a few minutes until browned. Add the beef and brown on all sides for 3‑4 minutes. Pour in the wine, if using, and let it reduce to half its volume. Add the broth, swede, potatoes, thyme and bay leaf. Season and bring to a boil.

2. 2

   Reduce the heat, cover, and cook for 1 hour. If you want to evaporate a bit more liquid, uncover, increase the heat and cook another 10‑15 minutes until the sauce thickens.

3. 3

   Season to taste and remove the thyme sprigs and bay leaf. Serve with green vegetables, if desired.