What can i add to my beef casserole to make it tastier?

[Jojay]

I'm making a beef casserole with onions, carrots, celery, potato and mushrooms.

I make the sauce from beef stock and tomato puree and add a bay leaf and some mixed herbs, and seasoning.

The sauce can tast a bit bland and watery. What else can I add to made it richer?

L&P

do you toss the beef in seasoned flour and saute before adding to the casserole? helps to thicken the sauce

Gravy granules or an Oxo

cinnamon

Tomato puree, it thickens too.

I use a recipe from an Italian cookbook, which has most of your ingredients but also some orange peel and an orange itself, and some peeled tomatos. Herb-wise I think you add in a bay leaf and oregano. And wee bit sugar.

Am veggie but DH says it's yummy!

Ooops, shouldn't scan, you have already added some, okay, add some more!

agree with Effie L & P mmmm

Red wine.

I brown the meat, remove from the pan and soften onions. When the onions are softened I put in tomato puree and thyme and cook for less than a minute, then I put in a good glug of red wine and boil off the alchohol before adding everything else. Makes nice rich gravy.

Red wine and water instead of beef stock and tomato puree.

Or can of guinness or mackesons instead of red wine.

I made a stew a couple of weeks ago which had anchovies fried with mushrooms and onions, and 2tbps black peppercorns (crushed obv) added, with glass of red wine and beef stock. Was lovely, very peppery but not overwhelmingly so.

Add red wine!

pearl barley.

My beef casserole is v.simple.

Fry beef and some onion, season and then add some flour (this will thicken the sauce later). Let the flour cook and then add a slug of red wine if you have any lying about - it's not necessary though.

Add water and oxo cubes - sorry this is very imprecise because I do it by eye! Also at this point I add some thyme and oregano and a bay leaf, all dried is fine although fresh herbs are nicer.
Add chopped carrots and bring to the boil. Turn down the heat and simmer for 1.5/2 hours.

I usually put it in the oven on about 160/150 (fan) and then cook jacket potatoes at the same time.

Twas from a recipe, Jamie Oliver Italy iirc. Called peasants stew or something. really very nice.

And you have to make dumplings!!!

red or white wine or beer (sweetheart stout is fab)
brown sugar or maple syrup
worcester sauce or whatever it is!

yum!

Smoked paprika near the end.
Serve with white rice and a blob of creme fraiche.
Ok, it's no longer beef casserole but it's bloody gorgeous.

(It's probably goulash instead)

Definitely red wine

dumplings recipe on suet box works pretty well - we haven;t had any success with the non-suet variety

Definitely red wine, or a dark beer, and also add flour as Alibaba said.

Oh my speciality is beef in guinness (or any stout) chuck a whole can or two in after you've browned the meat, seasoned and floured it. Add browned shallots and mushrooms as you wish. Perhaps a bit of beef stock, and some cornflour to thicken ever so slightly.

Then chuck in some branston pickle. Or orange peel. Or even both. No really. It is wonderful: try it.

oxo and about 200mls guinness

Wow! Thanks for all your responses.

Amazingly enough I have a bit of red wine opened (doesn't normally last long in this house ) so I think I'll slosh that in, plus a bit of L&P.

Thanks all

Guinness or mackesons really lovely - I squirmed when someone suggested this once as I loathe guiness, but it really gives a casserole a lovely rich taste.

Another vote for L&P and dumplings (veggie version).