I need a nice easy beef casserole recipie to use with diced beef. I tried one last week and although the meat was cooked nicely it was just lacking a bit of flavour (was from my annabel karmel toddler recipies book so not that surprised). Tia.
1kg diced stewing steak or shin beef flour Carrots, new potatoes, onions, (or celeriac and other root veggies) peeled and cut very chunky 2oz pearl barley 2 rashers smoked bacon, very finely chopped Garlic Seasoning Bayleaves Worcester Sauce Tomato Puree 1/2 pint water or beef stock
- Heat the oven to Gas 2, 150C or 140 in a fan oven - Put a heaped tablespoon of flour in a plastic bag, season with plenty of salt and pepper and shake the beef pieces in it so that they are covered - Fry off the beef pieces in some dripping or olive oil until they take on some colour. Put these in a heavy casserole dish. - Fry off the onion & bacon in the same pan until a little golden. Add to the beef - Finally, sizzle the carrots and root vegetables in the same pan before adding to the pot with the new potatoes, barley and garlic. Stir to combine. - Add water to the pan in which you've been frying all the ingredients, bring it up to a simmer and scrape up all the pan juices. Stir in a good dollop of tomato puree and several generous shakes of worcester sauce. Add all of this to the pot. This is the bit that gives it flavour. - Finally tuck your bayleaves in around the pieces, put on a heavy lid and bake slowly for about 3 hours, stirring very occasionally. Remove the bayleaves before serving.
500g shin of beef (a really good cut for stewing), cut into chunks 2 onions, diced 4 carrots, sliced 2 large cloves of garlic, finely chopped glass red wine salt/pepper, dried herbes de Provence, paprika olive oil
In a saute/frying pan, heat a good sloosh (technical term!) of olive oil, then add the onion, garlic and carrots. Season with salt and pepper, and cook on a medium heat till softened. Transfer to a casserole dish.
In the same pan, add a little more oil if you need to, then fry the beef till browned on all sides. Season with salt, pepper, herbs and paprika. Add to the casserole dish.
Chuck the wine into the frying pan and put it back on to the heat, stirring and scraping all the bits of residue from the bottom of the pan. Pour into the casserole dish.
Stir everything together in the casserole and then add sufficient water to just cover everything. Put the lid on and then put it into the oven on a medium heat and cook for around an hour. Remove from the oven, stir, put the lid back on.
Cook for another couple of hours or so until it is sufficiently tender and the liquid has cooked right down.