Beef Casserole/Stew

[DeathMetalMum]

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.

This one goes down very well with My 2yo: www.bbcgoodfood.com/recipes/3923/beef-and-vegetable-casserole

I just bung in whatever veg I have and he eats it all (practised veg avoider usually).

Should add - it goes down well with my 35yo DH too :o

This is delicious - it's a weight watchers one but doesn't taste like diet food! Really lovely rich flavours and a nice crispy topping. I use swede instead of turnip.

Oh, the link would help...www.weightwatchers.co.uk/food/rcp/index.aspx?recipeid=7012952

And a clickable one would be even better
www.weightwatchers.co.uk/food/rcp/index.aspx?recipeid=7012952

I do this one and its going down very well here. If you don't have a slow cooker cook on low heat in oven for about 2.5 hours of summer on stove for about 90 minutes.

beef stew

My Beef Stew goes like this ....

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.

I made the one from jamie Oliver ministry of food with a few alterations! I swapped onions for shallots, and added mushrooms and a beef stock melt. Was gorgeous and really full flavoured

Here it is. I didn't brown the meat as he said and noticed no difference
m.jamieoliver.com/recipes/beef-recipes/beef-ale-stew-1

This is what we had yesterday:

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.

Sounds delicious. I'm going to cook a beef stew this week. My mum adds pearl barley...mmmmm