Beef casserole

omen666

maman wrote: »

Oh poor you.

I think you probably didn't leave it on for long enough ( I do mine for at least two and a half hours) and potatoes would have been better served separately or cooked separately and added just before serving. I use a foolproof beef in red wine recipe that is incredibly easy if you'd like it. I really recommend the 'get back on the horse' approach. Practise on OH and then invite them again for Mark 2!!

I would do this

MsDee

Hello everyone,

Thank you for all these recipes - they look lovely and I will be trying them out on my lovely boyfriend and then invite the inlaws round for Beef Casserole: The Sequel:rotfl:

meritaten

hmmm - invite them round for chicken curry - loads of fab recipes on here and I have a really good one too!!!

Biggeeangelpie

Happy Easter Everyone

Does anyone have a straight forward casserole recipe for beef and beer.

Thanks in advance

Gxx

floyd

This is my favourite recipe using beef, it works well as a base for a pie as well


1 kg diced braising steak
Vegetable or olive oil
3 small onions peeled and diced
1 tbsp plain flour
1tbsp Worcester sauce
1 hand full of fresh chopped thyme
1 tsp dried parsley
1 tsp English mustard
1 heaped tsp brown sugar
Salt and fresh ground black pepper
1/3 pint of beef stock
1/3 pint of Guinness or other ale
10oz button mushrooms

1. Heat the oil in a saucepan and fry the onion to golden brown
2. Add the diced steak and cook until medium brown.
3. Stir in the flour and cook out until brown for one to two mins.
4. Add the mustard, herbs, sugar, Worcester sauce and seasoning followed by the beef stock, Guinness and finally the mushrooms and bring to the boil.
5. Simmer over gentle heat for around one and a half hours until the meat is tender and falling apart


You can use any ale but I prefer using stout as it makes the gravy really dark and rich.

This amount is enough for 4-6 with lots of veg and some mash

Stephen_Leak

Try this ...

MEAT CASSEROLE

Serves 2

INGREDIENTS

375g of beef, lamb or pork, chicken or turkey
2 carrots
2 potatoes
½ an onion
1 tablespoon of oil
200g (½ a 400g tin) of plum tomatoes
125ml of water
125ml of beer or wine
1 beef or chicken stock cube
1 teaspoon of parsley
Ground pepper to taste

DEFROSTING

If you are using frozen chicken, make sure that it is completely defrosted before use. Leave it in the fridge overnight, or out of the fridge and covered for 6 hours.

METHOD

Chop the meat into 2 cm (1 inch) pieces. Peel the carrots and cut them into slices. Peel the potatoes and chop them into 2 cm (1 inch) pieces. Peel the onion, cut it in half, chop one half into tiny pieces and save the other half.

Put the oil in a frying pan on a moderate heat. Add the meat and onion, and fry them for about 5 minutes until the meat is thoroughly cooked with no pink bits. Stir frequently to stop it sticking.

Open the tin of tomatoes. Put the juice into a bowl. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl). Put the chopped tomatoes into the bowl. Use half and save the other half.

Put the meat and onion, carrots, potatoes, tomatoes, water, beer or wine, stock cube and parsley into a large ovenproof dish with a lid. Stir thoroughly. Put the lid on the dish.

Cook in a preheated oven at 150°C, 300°F, gas mark 2 for 2 hours. Check the liquid level from time to time and top it up if it starts to dry out.

Season with the pepper.

ADDITIONS & ALTERATIONS

For a really rich gravy, use 125ml more beer or wine instead of the water. The long, slow cooking in the alcohol will tenderise even the cheapest cuts of meat.

Add some dumplings. Use the frozen ones, according to the instructions on the packet.

Serve with a green vegetable, or add 100g of fresh, frozen or tinned peas 15 minutes before the end of cooking.

TIPS

Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.

zippychick

As this has dropped down the board ive merged it with the beef casserole thread

Zip

MaggieBaking

I'll add mine to the growing list then!

Serves 4-6


Ingredients for the Stew
3 tbsps olive oil
2 medium-large onions, finely chopped
2 garlic cloves, finely chopped
1kg casserole steak (or braising steak), trimmed and cut into pieces
2 tbsps plain flour
Hefty sprinkle of seasoning
1 litre beef stock
300ml red wine
1 bouquet garni (I use a dried one from Tesco)

Ingredients for the Herb Dumplings
115g self raising flour
55g suet
1tsp mustard
1 tsp finely chopped fresh parsley
1 tsp finely chopped fresh sage
A little seasoning
4 tbsp cold water


Instructions

• Preheat oven to 150°C
• I use a flame-proof casserole dish, but if you don't have one of these, use a frying pan first, and transfer to an oven-proof casserole dish with a lid
• On a medium heat on the hob, heat 1 tbsp of the oil and fry the onion and garlic until soft and golden. Remove from the pan
• Turn the heat up, use the remaining 2 tbsps of oil and quickly brown the meat all over
• Sprinkle in the flour and stir well
• Turn the heat down to medium, pour in 300mls of stock, stirring well to blend it together
• (At this point, move all the cooked ingredients into the casserole dish if necessary)
• Add the cooked onions, bouquet garni, seasoning and and 200ml of red wine, mix together.
• Cover and put into the oven for an hour
• After an hour, take the casserole dish out and check liquid levels - I find the original recipe quite dry, so at this stage I have taken to adding a further 200-300ml of stock, and if necessary a dash more wine
• Cover and put into the oven for an additional hour, when the hour is up - leave the oven on, and leave the stew in whilst you start making your dumplings
• Place the dry dumpling ingredients into a bowl and mix well
• Add the water to the mix a bit at the time till you create a firm, but soft dough. Use a bit of flour and your hands to shape them into 10-12 dumplings
• Take the stew out of the oven, remove the bouquet garni, add a bit more liquid if you need (the dumplings will soak up some liquid)
• Add the dumplings and push down under the liquid. Cover, and return to the oven for a further 15 minutes till the dumplings double in size

I guess you could substitute the wine for beer.