flippin packet sauces

[jenk1]

Waht is it about packet sauces?

I buy some nice braised/casserole steak spend ages chopping up carrots, mushrooms and onions and mix up the packet and when its cooked its a taste of watery nothing

Ive tried a few now and they are all cack.

Can someone tell me how they cook their meat in a casserole and what you use?

Thanks

okay, here's what I do:

fry onions til soft then add braising steak or lamb pieces and fry for a couple of mins until brown all round.

chuck in the casserole pot with all your chopped up veg (I tend to put potatoes in a little later so they're not mush). Add a stock cube, worcestershire sauce, glug of red wine (a squirt of tom puree if you fancy) and enough water to just cover the contents (not too much - you can always add more during the cooking process)

then put lid on and cook on a low heat for around 31/2hrs but just test the meat and when its nice and meltingly soft then the whole things done. It'll smell and taste lovely.

I do very similar to peanut.

If I want a creamier version (or if I am doing something spicy like a curry) - I fry the meat till it is brown on the outside, add some spices then put in a tub of creme fraiche. Top up with water and a stock cube if you need more liquid and add the chopped up veg.

Leave in oven for a couple of hours.

Casseroles are my absolute saviour and I miss them in the summer. There's nothing better than shoving a whole load of things in the pot with some herbs, some water and a stock cube and leaving them for a few hours!

I steer clear of stock cubes too as most of these are nasty.
Browning your meat and onions will help,as will wine and some soy sauce.Also herbs.Perhaps bay and thyme for this.
You can thicken slightly with a good spoonful of flour added to meat after it has browned,and just before liquid goes in.
Make a couple of days in advance too.Always tastes better.

you don't need the stock cubes most of the time - even just with onions, the meat and the veg (with maybe just a few simple herbs), cooking it for a long time should make the sauce taste good.

If you don't do herbs - just get a few useful ones. Rosemary (specially for lamb yummy), thyme, bay leaves, basil, parsley, chives - you could probably manage with just those. Oh and garlic also fab in a big pot.

You could also try and and a drop of mushroom ketchup to stews etc gives it a lovely rich taste.

thanks for all your suggestions.