A traditional UK recipe which transforms braising steak into a mouth watering delicacy. This recipe results in a rich and very flavoursome gravy. It is cooked in the oven (a casserole) but can also be cooked on the hob (a stew).
700g / 1½ lb braising (or stewing) steak (not too lean, read Advice Section below)
2 medium potatoes
2 medium carrots
1 large onion
25g / 1oz plain flour
400g / 14oz can of chopped tomatoes
250ml of beef stock (two cubes)
250ml tablespoons of dry red wine
2 tablespoons vegetable oil
2 bay leaves
Salt and pepper to taste
Remove excess fat (read Advice Section below) from the meat and cut into 3cm (1 inch) cubes.
Peel and slice the carrots.
Peel the potatoes and cut into 3cm (1 inch) cubes.
Peel the onion, slice and roughly chop.
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.
Slightly fatty beef wil tenderise far, far quicker compared to very lean beef and the fat does dissolve slightly, adding depth of flavour.
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.STEP 2
Start the oven pre-heating by turning it to 170°C / Fan 150°C / 325°F / Gas Mark 3.
Using the meat juices, hot water and two stock cubes, mix up the 250ml of stock for use later.STEP 3
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.STEP 4
Stirring constantly, slowly pour the stock and dry red wine over the onions and bring the mixture to the boil, then turn the heat to low.
Stir in the tomatoes and add some pepper. There should be sufficient salt from the stock cubes but add a little more if you want Stir well and let it simmer for two minutes.
Add stock and tomatoes
Pour the contents of the frying pan into the casserole dish (leave in the pan if cooking on the hob). Add the bay leaves and mix well with a spoon.
Place the casserole dish (lid on) in the pre-heated oven (170°C / Fan 150°C /325°F / Gas Mark 3) for 2½ hours. If cooking on the hob, turn the heat to low.STEP 6
Add the carrots and potatoes to the casserole dish, stir well, replace the lid and cook for a further one hour.STEP 7
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.