Monday recipe: beef casserole
This is very easy as everything goes straight into the pot (no messing around softening vegetables or browning meat).
I don’t believe in measuring ingredients as everyone’s taste is obviously different, so here is a rough guide.
Ideal to leave in oven or slow cooker for a few hours and just get on with other stuff rather than slaving over a stove.
Ingredients
- Diced beef
- Chopped onion or halved shallotts
- sliced carrots or halved/whole chantery carrots
- halved or whole mushrooms (depending on size)
- beef stock cube
- salt
- Generous amount of black pepper
- generous pinch of mixed herbs
- 2 or 3 bay leaves
- 1 tbs tomato puree
- boiling water
- generous slug of red wine
- soy sauce (optional)
Method
Put beef, onion/shallots, mushrooms & carrots into casserole dish.
Add stock cube, salt, pepper & mixed herbs & mix together.
Add the red wine & hot water (enough so liquid is just short of level with ingredients) tomato puree & dash of soy sauce.
Mix all ingredients together & place bay leaves on the top.
Place lid on dish and put onto middle shelf of oven and cook slowly (about 4 hours) at about 160.
Stir every now and then if/when needed.
Serve with choice of vegetables or fresh crusty bread.
As an alternative, this recipie is also great served up with a puff pastry lid .
