What You’ll Need (Autumn’s Best Friends)
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A good glug of olive oil (the foundation of greatness)
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Onion, chopped (because casseroles without onions are like autumn without pumpkins — unthinkable)
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Carrots, sliced into cheerful little circles
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Celery sticks, diced (they’re here for crunch and moral support)
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Garlic cloves, finely chopped (because garlic makes everything better)
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Diced beef or chicken (whichever suits your casserole cravings)
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Flour (to give everything a silky, thick hug)
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Red wine or stock (depending on whether your casserole is feeling fancy)
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Beef or chicken stock (depending on your protein choice)
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Tomato purée (for that deep, rich backbone)
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Fresh herbs – thyme, rosemary, or whatever’s growing in the garden (even if it’s just one lonely sprig)
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Potatoes, cubed (because a casserole without spuds is like tea without biscuits)
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Salt and pepper, to taste
The Fun Part – Let’s Cook!
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Heat the oil in your casserole pot and toss in the onions. Let them soften until they smell sweet and golden, like autumn evenings in the Bailie bar.
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Add the carrots, celery, and garlic. Stir them around like they’re dancing in the pot.
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Pop in your diced beef or chicken. Brown it off until it’s got a lovely golden coat. (Think of it like giving your casserole some autumn wardrobe flair.)
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Sprinkle in the flour and stir well. It’ll look a bit messy, but trust the process — this is what makes that dreamy thick sauce.
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Add your red wine (or stock, if wine’s not your style). Let it bubble and sizzle for a minute — this is the casserole equivalent of popping a cork and saying “cheers.”
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Add the rest of the stock, tomato purée, herbs, and potatoes. Give it a stir, pop the lid on, and let it simmer gently for about an hour and a half to two hours. The longer it cooks, the bigger the flavour hug gets.
Serving Suggestions
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Serve steaming hot, ladled into bowls, with a big hunk of crusty bread for dunking.
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If you can resist, save some for the next day — casseroles are always better after a night’s rest.