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Long, slow cooking gives this traditional casserole its inimitable flavour. The cooking liquid is reduced simply by removing the casserole lid, resulting in a wonderfully aromatic sauce that glazes the meat and vegetables.
*You can vary the vegetables in this recipe. Small broccoli florets or shelled fresh or frozen peas can be added instead of the broad beans. Also, large carrots and parsnips, cut into equal-sized chunks, are more economical for an everyday stew than baby vegetables.
*Also, flaming the casserole with brandy is completely optional.
*For an everyday version, you might prefer to use 3 cups reduced-salt beef stock or light ale instead of the wine.
*Robust broad beans go well with beef and they bring valuable dietary fibre to the dish.
*Recent research shows that, in moderation, red wine consumption may help protect the body against certain cancers and heart disease, and can reduce bad cholesterol levels.