Topped with thick slices of garlic and herb bread, this classic Flemish casserole is hearty and satisfying. It's an ideal dish for entertaining because it can be prepared ahead and the quantities can be increased to feed as many as you want. Serve with mashed potatoes with chopped watercress added, and steamed seasonal greens.
For beef in red wine, use 12 whole shallots or baby onions in place of the onion, carrots and parsnips, and a full-bodied red wine instead of the stout. Omit the vinegar, mustard and sugar and add 1 tbsp redcurrant jelly instead. At the end of step 2, stir in 225 g (8 oz) sliced mushrooms and 200 g (7 oz) vacuum-packed peeled chestnuts for the last 10 minutes of the cooking time. Serve with rice and stir-fried shredded Brussels sprouts.
A casserole such as this makes a particularly healthy meal. Water-soluble vitamins – C and B complex – and minerals that seep from the food during the cooking process are usually thrown away with the cooking water. In casseroles, more of the nutrients are retained in the gravy.
A, B1, B6, B12, E, folate, niacin, zinc * B2, C, iron * calcium