Can I please have a yummy recipe for a beef stew / casserole please

[travellingwilbury]

I need a nice every day type recipe as I always tend to just do a few herbs , what veg I have and tinned toms .

Can someone please give me a bit more inspiration ?

Thanks

And while I am at it

What is the difference (if any ) between a stew and a casserole ?

Stir in a big dollop of creamy horseradish about 10mins from the end

in frying pan, brown beef in batches, put in casserole pan when done

add onions and mushrooms to oil/beefy juices in pan, soften

add 60mls of soy sauce, flour and beef stock (about 2 tablespoons and one small pyrex jug! no idea on amount tbh)

add one tin of toms, then simmer until thickened

add to beef in casserole dish, put in oven for 1.5hrs-2hrs at 170

Thank you both of you

Oo that is pretty much what I normally do but without the soy sauce , will give it a go .
Not keen on horseradish as a rule does it just give it a bit of heat ?

Most important thing...buy nice meet from tehbutcher.

I used to buy my meat from tesco and add half a tub of bisto to give it flavour...now I buy at tesco and barely use a sprinkle of bisto.

here is my recipe.

500g braising steak
1-2 stciks celery
1/2 baby swede (gives great flavour)
2-3 carrots
1 onion
1 tin tomatoes
2 tins water

1 veg oxo and 1 beef oxo

Stick it all straight in casserole dish and cover. Inteh oven for 3+ hours

Remove from oven, check flavour, thicken with either cornflour or bisto according to taste. Add dumplings. return to oven.

Stick veg on stove (i.e. potatoes etc.) and serve when the veg are ready (30mins or so).

As for the difference in my house a stew is served with dumplings; a cassrole is not. I tend to stew beef and casserole pork, chicken and sausages.

don't know if that is official though.

Sorry now I buy at butcher and don't use any bisto

The difference according to Delia:

We tend to lump together all recipes that are cooked in a pot and call them casseroles. But strictly speaking, there is a difference. Stewing is done on the top of a cooker with heat being applied directly to the underneath of the pot; while casseroling takes place inside the oven with heat circulating all around the pot. In both cases the meat is cut up fairly small and cooked in a liquid (stock, wine, water, cider or whatever).

I am such a saddo - I knew that answer and was going to post if no one came up with it.

Thank you Random , mine would be a casserole then I prefer cooking in the oven .

Sounds good (apart from the dumplings , I can never quite get past my mums gloopy ones )

I find adding some ginger can really make a stew taste a little more interesting. Just throw it in with the onions.

The soy sauce really makes a difference imo, mainly as it is pure salt overload

I do a similar receipe but just in a pressure cooker?

I always use a pressure cooker, takes 20 minutes and the meat is so tender it breaks apart. Lovely.

This is my favourite recipe...

900g braising steak cut into 2.5cm cubes
2 crushed garlic cloves
2 small leeks thinly sliced
225g mushrooms quartered
1 yellow pepper thinly sliced
2tbsp plain flour
1 tsp chilli powder
150ml red wine
400g can chopped tomatoes
dash of worcester sauce
1 tbsp redcurrant jelly
400g can of red kidney beans drained and rinsed
salt and pepper

Heat a tbsp sunflower oil and fry beef until golden brown ( in batches )
Add the garlic, leeks, mushroom and pepper, high heat 3-4 minutes
Sprinkle the flour and chilli powder in, stir in the wine, tomatoes, worcester sauce, redcurrant jelly and kidney beans and bring to boil.
Season with salt and freshly ground pepper then simmer gently for 1 1/2 - 2 hours in oven until meat is tender.

Yum!