Beef Casserole

Serves 4

• 1 head of celery, sliced
• half pint of beef stock
• 2 cooking apples, cored and sliced
• quarter pint of red wine
• 6 carrots, sliced
• 1 bay leaf
• 1 large onion, sliced
• salt and pepper
• 1 lb lean braising steak
• 1 tablespoon horseradish sauce (optional)

Method

1. Put half the sliced celery, apple, carrot and onion into an ovenproof casserole dish.
2. Cut meat into cubes, put in the dish and cover with the remaining vegetables and apple.
3. Put the stock, wine, bay leaf and seasoning in a small pan.
4. Bring to the boil and pour into the casserole.
5. Stir in the horseradish sauce (if using) and cook in a pre-heated oven, Gas 4, 180 degrees C, 350 degrees F,  for  one and a quarter to one and a half hours until the beef is tender.