DON'T GET SCURVY

BRITISH RECIPE

Casserole-ing with it

You’re living away from home, you want to support British farming and you want something like you mum cooks, but where to start? Student Farmer has teamed up with Student & Young Farmer Ambassador Matthew Rollason and his employers Dunbia, to teach you how to make the perfect hearty casserole.

Ingredients • 500g diced beef • 1tbsp plain flour • 1tsp sea salt • ½ tsp ground black pepper • 1tbsp vegetable oil • 3x large onions chunky diced • 2tbsp tomato puree • 6-8 carrots peeled and chunky diced • 450ml beef stock • 1x 440ml can of stout • 1 tbsp

Worcestershire sauce • 1 small swede peeled and roughly diced Method • Preheat the oven to 170°C. • Place the diced meat, flour, sea salt and black pepper in a plastic bag or container with lid and shake until the beef is completely coated in the flour, salt and pepper. • Heat a large frying pan over a medium to high heat and fry the beef off in small batches until golden in colour and then transfer to a casserole dish. • Fry the onions in the pan and then add to the casserole dish. • Deglaze the pan with the stout and add to the casserole dish with the rest of the ingredients. • Add in the carrots, swede, Worcestershire sauce, tomato puree and beef stock. Stir together until fully mixed. • Cover the casserole with a lid and cook on the middle shelf for two hours. • Remove casserole from oven and give the casserole a quick stir, increase the oven temperature to 190°C place casserole back into the oven and cook for further 30-40 minutes. Remove from the oven and allow casserole to rest for 10 minutes before serving. • Team with British potatoes and greens for a showstopper to impress all your uni friends.