Beef Casserole Recipe
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).
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|700g / 1½ lb braising (or stewing) steak
|2 medium potatoes
|2 medium carrots
|1 large onion
|25g / 1oz plain flour
|400g / 14oz can of chopped tomatoes
|420ml / ¾ pint of beef stock (two cubes)
|4 tablespoons of red wine
|2 tablespoons vegetable oil
|2 bay leaves
|Salt and pepper to taste
Nutrition information per portion
1 large frying pan.
1 casserole dish or 1 large pan.
Some of the ingredients for Beef Casserole
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.
COOK'S NOTES FOR BEEF CASSEROLE
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.
Recipe by David Marks.
Pour one tablespoon of the oil into the frying pan and heat to a medium
high temperature and add the meat cubes.
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.
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.
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
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. Stir well and let it simmer for two minutes.
Pour the tomato and onion sauce into the casserole
dish (pan if cooking on the hob). Add the potatoes, carrots, bay
leaves, red wine and mix well with a spoon.
Place the casserole dish (lid on) 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.