- 500g beef casserole cubes
- 1/2 pack Yorkshire chorizo, sliced
- 1 onion, roughly chopped
- 1 carrot, sliced
- 2 celery sticks, sliced
- 125ml beef stock
- 1 glass red wine
- 1 bouquet garni
Pre-heat your oven to gas-mark 3/ 160°C.
Place the casserole cubes in an ovenproof casserole dish with a little cooking oil and brown the beef all over for a few minutes.
Add in the roughly chopped vegetables, bouquet garni, wine, beef stock and Yorkshire chorizo to the pan with the browned meat.
Bring to the boil in the pan.
Once boiling put a lid on the pan and place in your oven.
Cook for one hour, then stir your casserole and check liquid levels. You don't want the casserole to boil dry, so if the liquid levels are low add a little water to the pan.
Cook for a further hour, then check liquid levels again and return to the oven for half an hour.
Remove the bouquet garni before serving in the pot at the table, allow guests to help themselves and provide crusty bread for mopping up the delicious infused wine gravy.