| Beef Casserole - click any picture below to enlarge |
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A traditional UK recipe which transforms good braising steak into a mouth watering delicacy. It can be cooked in the oven (a casserole) or on the hob (a stew). |
KEY POINTS
| Preparation Time: | 20 mins | Cooking Time: | 2½ hours |
| How Difficult | Easy | Freeze? | Yes |
| Servings |
4 portions |
INGREDIENTS
For illustration only, use the ingredients list below.
| Ingredients | Imperial | Metric |
| Braising (or stewing) steak | 1½ lb | 700 grams |
| 2 medium potatoes | - | - |
| 2 medium carrots | - | - |
| 1 large onion | - | - |
| Plain flour | 1 oz | 25 grams |
| Can of chopped tomatoes | 14 oz | 400 grams |
| Beef stock (two cubes) | 420 ml | ¾ pint |
| 4 tablespoons of red wine | - | - |
| 4 tablespoons oil | - | - |
| 2 bay leaves | - | - |
| Salt and pepper to taste | - | - |
IF YOU WANT TO HAVE DUMPLINGS WIT THIS CASSEROLE, CLICK HERE FOR THE INGREDIENTS AND INSTRUCTIONS
COOKING EQUIPMENT
1 large frying pan
1 casserole dish or 1 large pan if cooking on the hob
COOKS NOTE:
Braising or stewing steak from the supermarkets is fine. But it's far
better if you can buy meat from your local butcher. It's more likely to be
produced locally, you have the chance to ask the butcher that question
if you want. It's likely to be better quality because your butcher
specialises in meat, game and poultry.
Our meat was supplied by Lewis the butchers in Kineton, Warwick. They
have been supplying meat to the local community for over a hundred years
and through three family generations.
Preparation
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Remove excess fat from the meat and cut into 2cm (1
inch) cubes. Peel and slice the carrots. Peel the potatoes and cut into cubes. Peel the onion, slice and roughly chop. |
| Pour two tablespoons of oil into the frying pan and
heat to a medium high temperature. Cook for a couple of minutes until the cubes of meat are browned on all sides. Turn and stir the meat while it is cooking. Place the meat in a casserole dish or pan. Keep the meat juices for the stock. |
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Start the oven pre-heating by turning it to 150°C / 300°F / Gas Mark 2
Using the meat juices, hot water and two stock cubes, mix up the
stock for use later.
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Pour the remaining oil into the frying pan, heat to
a medium heat and add the onions. Fry them, turning constantly for
about 5 minutes until they are soft. Sprinkle the flour over the onions and keep stirring for a minute. The flour is added to thicken the sauce. |
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Stirring constantly, slowly pour the stock over the onions and bring
the mixture to the boil, then turn the heat to low. Stir in the tomatoes and add salt and pepper. |
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Pour the tomato and onion sauce into the casserole dish (pan if cooking on the hob) and mix well with a spoon. Place the casserole dish in the pre-heated oven (150°C / 300°F / Gas Mark 2) for 2½ hours. If cooking on the hob, turn the heat to low. |
| So, what do you serve with your beef casserole? We can recommend dumplings, they go so well with this dish. The dumpling mixture needs to be added to the casserole dish 20 minutes before the end of cooking. Only four ingredients are required and you have 2 hours to go and find them! Click here for our dumplings recipe. |
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CLICK HERE FOR MORE BEEF RECIPES
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