About this recipe: 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. Flambéing with brandy brings the cooking to a spectacular finale. Serve with boiled or mashed potatoes.
Small broccoli florets or shelled peas can be added instead of the broad beans. * For an everyday version, use 750 ml (1¼ pints) beef stock, preferably home-made, or light ale instead of wine. Large carrots and parsnips, cut into equal-sized chunks, are more economical for an everyday stew than baby vegetables, and you do not have to flame the casserole with brandy.
Red meat such as beef offers excellent food value in a balanced diet – it is a good source of iron, zinc and vitamins B6 and B12. * Robust broad beans go well with beef and they bring valuable dietary fibre to the dish.
A, copper, iron, zinc * B6, B12, C, folate, phosphorus, potassium * B1, B2, niacin, selenium
Made it vegetarian. Used Quorn beef style pieces and mushroom ketchup tablespoon - 25 Jul 2010