Casserole/Stew

[Tinks15]

Please give me your best recipes for beef stew/chicken casserole or something similar i’ve tried a few off google but they’ve not gone down well.

I have two DD’s 6 & 3, one of them is quite fussy so it’s hard work trying to find dinners that suits all 4 us. Thanks

Do you have a slow cooker? If so Scott baptie does a yum peanut chicken thing. Also Brazilian chicken same guy.
Very tasty and not spicy. Can leave out any chilli if needs be

Jamie Oliver's beef stew is really nice and your DC might like the sweetness of the parsnips and squash.

keeprecipes.com/recipe/howtocook/jools’s-favourite-beef-stew-jamie-oliver-recipes-uk

I think the trick to any casserole or stew is ensuring that you include things to flavour it and that you have the right amount of liquid/quality of liquid.

For lamb, I use shoulder usually, but neck works too. I roll it in flavoured flour then fry it off. Remove to a separate dish then add chopped onions (also chopped leeks/celery if I have it) and cook slowly until translucent. Add some chopped garlic.

Return the lamb to the dish, add half a glass of wine, a tin of chopped tomatoes or a small carton of passata, a stockpot cube and enough boiling water to just cover. Toss in a cinnamon stick, a bay leaf and a teaspoon of honey and a teaspoon of ground cumin. Salt and pepper. Cook for about 90 minutes then add chunks of butternut and/or carrots (or preferred veg). Cook for another hour. Add a tin of chickpeas or butter/cannelini beans about 10 minutes before the end.

For chicken, use thighs with skin on. Fry to brown with some fennel seeds. Use similar onion/celery/leak/garlic base but chopped carrot can work well too or add carrot chunks to the stew. For flavouring I'd use white wine and chicken stock (bring it up so that it leaves the browned skin exposed), star anise and a cinnamon stick or just add some thyme.

I like to add cannellini beans at the end and then do some light mashing so that some of the beans thicken the sauce at the end (after I've removed some of the excess fat) but you can also add some creme fraiche instead of even add a little cornflour mix, stir in and leave to thicken for a bit.

Beef Casserole

• Coat beef in 1tbsp of bisto powder and 1 tbsp of cornflour and then brown in pan.
• Add chopped onion and chopped carrot and fry for a few minutes.
• Add enough beef stock (or guiness plus beef stock cube) to cover and then either cook in slow cooker for 6-8 hours or in oven for 2 hours at 180C

I always use this one, if you want to swap out the celeriac for potatoes you can. I add carrots and don't always put in the horseradish. Comes out beautifully every single time.

https://www.bbc.co.uk/food/recipes/maryberryssbeefsteww06421/amp

Beef stew
Coat beef chunks in a mix of flour, salt, pepper & mixed herbs, fry until sealed in olive oil
Chop carrots , swede and potato, chunky
Small whole onions or 1/4 large onions.
Add everything to a large casserole pot
Deglaze frying pan with sherry add to gravy
Make a gravy with couple of oxo cubes, mixed herbs, tomato puree, splash of worcestershire sauce water and deglazed sherry. There should be enough to cover everything in the pot.
Pour gravy over meat & veg, add a handful of pearl barley and a couple of bay leaves. Give it a good old stir bang in the oven on high for 1/2 an hour then turn right down to 140 fan and cook for at least 4 hours.
This it's one where the longer you leave it the better it gets.
Serve with dumplings or crusty bread and butter.

Chicken arrabbiata stew and dumplings
Peanut chicken
Sausage and bean

Bourgignon or stifado are our favourites. Marinate the beef in half a bottle of wine that's decent enough to drink. Use the other half as the cooking liquid.

Bourgignon - fry lardons, mushrooms and shallots, dredge the beef in seasoned flour, add to the pan and brown, add a load of garlic. Add wine, beef stock pot, some thyme if you like. Cook for at least three hours.

Stifado - fry shallots left whole or baby onions, same process with beef, add a cinnamon stick, garlic, stock pot, wine, a reasonable slug of red wine garlic and grate a couple of in season tomatoes or add half a ton of out of season. Cook for at least 3 hours.

This is delicious:
natashaskitchen.com/beef-stew-recipe/

Thank you wonderful people some of these look very nice.