Please hit me with Beef Casserole...

[SmearyWIndows]

well...not literally...but please would you share any fantastic recipes please?

Friends over next week, they are bringing a "very nice bottle of red"...want something good to eat with it that will do it justice.

Long day at work that day so want something I can make on Monday and just reheat and serve with mash and veg.

Have done Mary Berry's Beef Latimer (and it is llluuusshhh)- but have cooked this for them a couple of times so would like something different...

Thank you

My mum’s beef casserole..

Fry off beef chunks coated in flour, in small batches so they don’t steam. Set to one side.
Fry onions, celery and carrots for about 15 mins (I know it’s a soffrito, but my mum used it in casserole too..)
Add beef, along with chunky red peppers, sliced potatoes and chunky carrot slices (must be round)
Add beef stock, a glass of red wine and a tin of chopped tomatoes.
Simmer for ages.
Add pearl barley, season to taste.
In to the oven for a long time, hours...

Serve with a huge, slow baked jacket potato and fresh peas or green beans.

Mop up all gravy with a slice of bread.

Yum, the taste of my childhood.i adored that dinner!

Got this one in the oven right now, smells great!!!

www.bbcgoodfood.com/recipes/1940689/beef-and-vegetable-casserole-

Although, I've substituted the water for beer!!

This is lovely

www.hairybikers.com/recipes/view/beef-goulash

Cheeky placemarker as I love a casserole

Red wine x lots of garlic!!!

I love this boeuf Bourguignon recipe from Tesco

realfood.tesco.com/recipes/slow-cooker-beef-bourguignon.html

I serve with garlic mash (roast a whole garlic bulb in the oven and mash with potatoes and olive oil 🤤) and a side of steamed cabbage and leek.

This is lovely www.bbc.co.uk/food/recipes/pot_roast_beef_brisket_18421

I do mash or Yorkshires instead of the potato, and do it in the slow cooker. So yummy.

Boeuf bourguignon. DH does it, so I don't know the exact recipe, but the BBC version seems very similar. Don't worry about cooking in advance and reheating - all stew-type recipes are even nicer that way.

x-post with Tisfortired And her garlic mash sounds delicious

I love a nice beef and guiness casserole with mash and veg yum!

............ or you could do stroganoff when they arrive which is quick and awesome.

At this time of year I'd do pork with apples, cider, mushrooms, tarragon and cream.

Or a silverside joint. Do it Sunday with button onions, garlic, herbs, tinned toms, mushrooms, black olives. Reheat Monday with mash.

Or lamb chops, onion, garlic, courgettes, tinned toms and a dash of pernod - improves overnight.

Is it too early for oxtail. Onions, bottle of wine, lashings of herbs and garlic. Quartr two oranges and bung in, then remove.

Farmer's casserole: beef, onions, leek, carrots, stock 2hrs. Bung in frozen peas and butter beans. Next day warm through and top with dumplings.

Beef, onions, carrot, celery, good stock, turnip, parsnip, herbs pearl barley.

Thank fuck it's winter. So sick of barbecue bits, chicken caesar and rosemary loadt lamb

I love beef casserole, mine has skirt of beef, five or six shallots halved, a kallo beef stock cube and a pint of water, 2 small turnips cut into eighths, thyme, garlic, bottle of ale type beer, carrots in 1 inch chunks and cheesy dumplings generally. Cooked for hours in the oven on low.

The secret ingredient is the turnips (which I don't like normally), they sort of melt and disappear but the liquid tastes very very rich.

It’s not beef but a lovely casserole
www.lifestylefood.com.au/recipes/26256/indonesian-spiced-pork

Fry off chunks of braising steak, add onion (some chunky some fine) carrots, leeks and celery (optional). Add beef stock, red wine or a can of bitter plus herb de Provence and simmer for 2 hours adding mushrooms for the last half hour. I add sage dumplings (6oz sr flour, 3 oz suet and 1tbsp sage plus water to combine) 15 mins before the end alternatively add corn flour to thicken. Can be made up to 3 days ahead

I second the bbc recipe from @Wishiwasrunning2....it’s so easy and soooo tasty

Oh I forgot my mushrooms. I use dried porcini and the soaking water in my casserole.

I used to do a Mary Berry recipe using tins of tomato soup - I'm sure you could Google it. Now we don't eat beef though.

If you want to try something different - Philipino Beef Dish (tastes more Spanish than Asian) If you can't get liver paste you can use peanut butter. My favourite beef stew. Has olives in that go nicely with red wine.

panlasangpinoy.com/beef-kaldereta/

My own recipe

Dust beef with flour and brown

Add finely sliced onions and chunks of carrots

Add tomato puree, red wine, beef stock, spoon of horseradish, woody herbs

Simmer

The horseradish makes it

Placemark because I can't screenshot all of these...

I love Autumn food!

Oooo lots to look through - fantastic. Thank you.

I love a good casserole - especially bulk cooking and shoving some in the freezer to reheat after an autumnal day out. So may have to try them all out at some point- and any more anyone has.

Making me look forward to the coming months.

When cooking on low, what temp do you suggest for a fan oven?

Want to try some of these more now DD seems less picky!!

This is one of our favourites:

recipes.sainsburys.co.uk/recipes/main-courses/beef-stew-with-a-horseradish-twist

A friend, who is a chef, told us to use a really good craft larger rather than bitter so you get the taste without the bitterness if it over cooks. It really does make a difference.

160 degrees Basterd, that’s the temp at which collagen starts to melt and break down. If things look good after a couple of hours I would turn it down to 140.

I bought a new swanky oven in the summer with so many settings and options I will now have to consult the book for the best setting for my casseroles 😳.