Rich Beef Casserole Recipes

BEEF CASSEROLE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Season the beef well with salt and pepper.
• Heat half of the oil in a large, non-stick frying pan and fry the beef in two batches for 2-3 minutes, or until browned on all sides. Transfer to a casserole dish using a slotted spoon or spatula once each batch is done.
• Add the remaining oil and the onions to the pan and fry over a medium-high heat for 4-5 minutes, or until lightly browned. Place the onions into the casserole dish and sprinkle with the flour and dried herbs. Toss well together.
• Pour the red wine and stock into the casserole dish and add the tomato purée and bay leaf. Stir well and bring to a simmer on the hob. Cover with a lid and bake in the oven for 1½ hours.
• Carefully remove the casserole from the oven and stir in the carrots and mushrooms. Cover and bake for a further 45 minutes, or until the beef and vegetables are just tender.
• Meanwhile, to make the kale mashed potato, place the potatoes into a large saucepan and cover with cold water. Bring to the boil and cook for about 15 minutes, or until very tender. Drain well then return to the saucepan. Mash with the butter and milk until smooth. Season with salt and pepper.
• Place the kale into a saucepan and add 500ml/18fl oz water. Cover with a lid and bring to the boil for 5 minutes, or until tender, removing the lid and stirring the kale three or four times as it cooks. Drain well then stir into the mash.
• Serve the kale mash alongside the casserole, garnished with the parsley.

RECIPE RICH BEEF CASSEROLE

Steps:

• Trim meat of all extra fat and cut into 2cm dice. Heat half the oil and half the butter in a large heavy based pan over medium heat. Toss meat in a plastic bag with flour and salt and pepper, toss well to coat. Brown the meat in batches for a few minutes until browned on all sides. Transfer meat to a 3 - 4 litre casserole dish.In the same pan, add bacon and onion and sauté in remaining oil and butter for 2 minutes. Add garlic and sauté a further minute. Add carrots and celery and sauté until golden, then pour over meat in casserole dish.Place pan back on heat and turn up the heat to high. Pour in the port - it will sizzle and bubble. Scrape up the pan bits and stir into the liquid. Add the red wine and cook off alcohol for about 2 minutes, then add tomato paste and stock and bring to the boil. Pour onto meat and add bay leaf, thyme and lemon peel.Cover with two layers of foil or a heavy casserole lid and cook in oven for 2 and a 1/2 to 3 hours. After 2 hours, check the meat for tenderness, and stir the casserole to make sure everything gets coated by the thickened sauce. After 2 1/2 hours, remove lid or foil completely and remove lemon peel. Add mushrooms and parsley, cook for a final 20-30 minutes. If using a slow cooker, you can cook this on low for 6 - 8 hours.

RICH BEEF POT PIE/CASSEROLE

Steps:

• Trim and cube meat, brown in large saucepan in the oil, in batches. Remove beef from the pan. Add the onions, ham or bacon, celery and mushrooms to the pan and sauté until soft.
• Add the wine, tomatoes, stock cubes, water, herbs and a few shakes of cayenne.
• Bring to the boil. Return meat to the saucepan and simmer, covered, for 1 hour. 10 minutes before its cooked add the seasoning.
• Thicken with corn flour.
• Serve with hot vegetables or can be used as a filling for a Pot Pie. It is real nice either way.

BEEF & VEGETABLE CASSEROLE

Steps:

• Heat oven to 160C/140C fan/gas 3 and put the kettle on.
• Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.
• Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn't look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
• Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.
• Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins - 1hr more until the meat is really tender and the sauce is thickened.
• Garnish with the picked leaves of the remaining thyme sprig.