Beef Casserole with O'Neills Dry Cure Bacon
O'Neills Dry Cure Bacon Co - Beef Casserole with O'Neils Dry Cure Bacon by Eugene O’Callaghan, Executive Chef, Kelly’s Resort Hotel & Spa, Rosslare.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at oneillsbacon.ie.
Cooking tools:
- Baking dish
- Oven
- Stove
- Skillet
- Chef's knife
- Cutting board
- Wooden spoon
- Mixing bowl
- Spoon
- Measuring spoon
- Measuring cup
Ingredients
- 800g diced stewing beef
- 250g O’Neills Dry Cure Bacon (rashers chopped or lardons)
- 2 onions, diced
- 3 garlic cloves, finely chopped
- 1 celery stick, finely diced
- 1 tbsp tomato purée
- 1 tbsp seasoned flour
- 1 tbsp cornflour
- 1 tsp of mixed dried herbs
- 500ml red wine
- 150ml beef stock
- 2 carrots, sliced
- 8 mushrooms, sliced
- Olive Oil
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