ASDA part of the Wal-Mart family

• 2tbsp plain flour
• freshly ground black pepper
• 800g diced casserole beef
• 2tbsp olive oil
• 120g pack Asda Diced Pancetta
• 4 shallots, chopped
• 200ml dry red wine
• 1 beef stock cube
• 1 bay leaf
• 2tbsp Asda Extra Special Redcurrant and Thyme Jelly
• 200g chestnuts, peeled
• 150g chestnut mushrooms, halved mashed potato and green veg, to serve

1 Preheat the oven to 150C/130C Fan/Gas 2. Season the flour with freshly ground black pepper and toss the beef in it. Set aside.

2 Heat 1 tablespoon oil in a flame-proof casserole or large saucepan and fry the pancetta for 3 minutes. Add the shallots and cook until soft and the pancetta starts to crisp. Remove from the pan, leaving the oil, and put aside.

3 Add the rest of the oil to the casserole dish or saucepan and fry the beef in small batches until brown on all sides, adding each browned batch to the pancetta mixture.

4 Pour the red wine into the casserole dish and simmer, uncovered, for 4 minutes. Dissolve the stock cube in 250ml hot water. Add to the pan with the bay leaf and the beef mixture, and heat until simmering. If you’ve been using a saucepan up to now, transfer everything to a casserole dish. Cover and cook in the oven for 2 hours.

5 Add the redcurrant jelly, chestnuts and mushrooms to the casserole, cover and cook for another 30-40 minutes. Serve with creamy mashed potato and green vegetables, such as petits pois or green beans.