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  • Liz Earle Wellbeing

    Around the Aga

    Nov 05, 2021 3 minutes
    RECIPES BY LIZ EARLE
    PHOTOGRAPHY AND STYLING BY NICO GHIRLANDO

    ALL RECIPES SERVE 6

    Classic beefy casserole

    Made with the most inexpensive cut of beef, either braising steak or brisket, this melt-in-the-mouth slow-cook casserole perfectly suits long, slow Aga cooking, or can be easily adapted for any conventional oven.

    • 3 medium red onions• 3 cloves garlic• A generous slug of extra virgin olive oil (EVOO)• 850g braising steak, cubed• 2 tsp dried mixed herbs (or a small handful of fresh thyme, parsley, oregano,• 2 tsp seaweed flakes (or piece of dried seaweed, such as kombu)• 200ml inexpensive red wine• 200ml vegetable or beef stock• 200g white mushrooms (optional)• Sea salt and black pepper

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