Traditional Herefordshire Beef and Cider Casserole

Dice quality beef (ideally Hereford) and brown in a heavy pot.

Add sliced onions, carrots, and celery stalks.

Pour in a generous amount of dry Herefordshire cider and a little beef stock.

Add fresh thyme and a couple of bay leaves.

Cover and cook slowly in the oven at 150°C for 3 hours until the meat is tender.

The cider creates a unique, slightly tangy juice compared to more common ale or wine stews.