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Fab Beef Casserole For Slow Cooker
Rainy-Days
Posts: 1,454 Forumite
Took me some time to get this perfected but I am about there. This is ultimate for SC and Simmering ovens in Aga's/Rayburn's.
1lb Stewing steak
2 carrots
1 large onion
2 sticks of celery (I added another one as it was smaller from the middle, but its your own pref on that)
2 heaped tablespoons of plain flour
2 tablespoons of tomato puree
1 tin of chopped tomatoes
1 knorr beef stock pot
1 oxo cube
500ml of boiling water
2 tablespoons of Worcestershire Sauce
100ml of red or rose wine
good knob of butter
tablespoon of veg oil.
ground salt and pepper
Boil the kettle and put the stock pot and the Oxo into a one pint measuring jug, add the boiling water to 500mls and then top up with the wine to make 600mls total. Let that stand stirring occasionally to get the lumps out. Add the Worcs sauce at this point as well so that all the liquid is together.
Heat the butter in a large (flameproof) casserole dish (Le Creuset type) or frying pan - a Wok is good for this due to the amount!
Peel the veg, slice the onions and cut the carrots and celery into half then quarters (lengthways) then cut into three inch size chunks.
Add to the melted butter and coat through. Cook for a few minutes until it starts to turn a little brown at the edges. Put this then to one side in a dish and then add the veg oil in the pan and fry the meat off in batches. Add the veggies back to the dish and now add two good heaped tablespoons of plain flour. Give that a really good stir around making sure the meat and the veg has a coating of the flour.
Now add the tin of chopped tomatoes and the tomato puree and then add the stock pot and wine liquid and keep stirring; the liquid will thicken as it hits the veg and meat with the coating of flour, let it simmer for a few minutes more and keep stirring it will now have a beautiful thick consistency.
Season well with salt and pepper and then put into an oven of around 140 degrees or a slow cooker on low for four hours. Stir it occasionally.
If you are doing this in the simmering oven take the lid off half and hour before to allow the sauce to really thicken down (this is personal choice though) and serve it with mashed potato.
You can add three chopped cloves of garlic as well at the frying off point to give an extra bit if you have some spare around!
1lb Stewing steak
2 carrots
1 large onion
2 sticks of celery (I added another one as it was smaller from the middle, but its your own pref on that)
2 heaped tablespoons of plain flour
2 tablespoons of tomato puree
1 tin of chopped tomatoes
1 knorr beef stock pot
1 oxo cube
500ml of boiling water
2 tablespoons of Worcestershire Sauce
100ml of red or rose wine
good knob of butter
tablespoon of veg oil.
ground salt and pepper
Boil the kettle and put the stock pot and the Oxo into a one pint measuring jug, add the boiling water to 500mls and then top up with the wine to make 600mls total. Let that stand stirring occasionally to get the lumps out. Add the Worcs sauce at this point as well so that all the liquid is together.
Heat the butter in a large (flameproof) casserole dish (Le Creuset type) or frying pan - a Wok is good for this due to the amount!
Peel the veg, slice the onions and cut the carrots and celery into half then quarters (lengthways) then cut into three inch size chunks.
Add to the melted butter and coat through. Cook for a few minutes until it starts to turn a little brown at the edges. Put this then to one side in a dish and then add the veg oil in the pan and fry the meat off in batches. Add the veggies back to the dish and now add two good heaped tablespoons of plain flour. Give that a really good stir around making sure the meat and the veg has a coating of the flour.
Now add the tin of chopped tomatoes and the tomato puree and then add the stock pot and wine liquid and keep stirring; the liquid will thicken as it hits the veg and meat with the coating of flour, let it simmer for a few minutes more and keep stirring it will now have a beautiful thick consistency.
Season well with salt and pepper and then put into an oven of around 140 degrees or a slow cooker on low for four hours. Stir it occasionally.
If you are doing this in the simmering oven take the lid off half and hour before to allow the sauce to really thicken down (this is personal choice though) and serve it with mashed potato.
You can add three chopped cloves of garlic as well at the frying off point to give an extra bit if you have some spare around!
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