Beef CasseroleAuthor: David Field
'Casserole' actually reffers to a large and deep pan that's often used to cook in the oven or serve dishes in. Over time, 'casserole' has become synonymous with the food that's actually cooked in the casserole pan: pieces of meat, mixed with chopped vegetables, and a binder such as flour, potatoes, rice or pasta — topped off with cheeeeeeese! Usually cooked over a long period of time, the juices from the meat and vegetables are released — alongside juices from added stock, wine or beer — making it a warm, satisfying and deliciously mouthwatering dish when served in the winter months!
Chunks of stewing beef (1.2Kg)
4 tablespoons of olive oil
2 large onions
Beef stock (250ml)
Bay leaf (x1)
Fresh Thyme (x4 springs)
Large carrots (x2)
- Take a large mixing bown and fill with flour. Season well.
- Take 40g of the stewing beef, throw into the flour and coat well — patting off any excess.
- Place a large frying pan over a medium heat and add 1 table spoom of oil.
- Fry the beef until it's brown all over and then transfer over to the slow cooker with a slotted spoon.
- Repeat this process in batches of meat weighing 40g, adding fresh oil to the pan each time.
- Upon completion, pour you stock into the slowcooker slowly and mix thoroughly with the beef. Throw in the thyme, ale, onions and bay leaf.
- Place a lid over it and cook on high for 4 hours, adding the mushrooms and carrots along with seasoning (to taste).
What to serve with:
We recommend serving your Beef Casserole with either basmati rice or boiled potatoes!