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casserole recipe please?
7 replies to this topic
Posted 03 December 2012 - 07:56 PM
Need help with making a nice beef casserole dish. what do you put in your's? and how long do you put it in the oven for?
Posted 03 December 2012 - 09:04 PM
Hmm, going to have to think, haven't made a casserole in a while.
I chop onions and garlic and saute in olive oil. Add a tablespoon or two of tomato paste and cook for a minute or two, then set aside. Cute round steak into cubes, dust in flour and brown with a little more olive oil. Might need to do in a couple of batches (500 gr steak for a medium size cassesrole, 1 kg for a larger casserole that will give you enough left-overs to make beef pies the next day )
Add onion mix back to browned steak, add stock (vegie or beef stock ) and water just to cover. If I have (a decent) dry red wine, I will add that first and cook off, before I add the stock and water. Throw in whatever vegies I have: chopped carrots, swedes, zucchini, etc. Mushrooms are always good. Chopped bacon adds a lovely flavour. Some herbs (I use what I have in the garden: rosemary, thyme) and a bay leaf. Turn the heat down low and let it simmer for a couple of hours/or put in oven for a couple of hours. Or I put it into the slow cooker and let it bubble away all day - much better option in warmer weather.
The left overs the next day are the best bit, when used with a bit of puff pastry for a quick and easy beef pie.
Posted 03 December 2012 - 09:50 PM
Edited by *melrose*, 03 December 2012 - 09:53 PM.
Posted 03 December 2012 - 09:53 PM
This is my fave:
Very easy! I often serve with green beans & mash but also good with rice or polenta
Posted 03 December 2012 - 10:02 PM
I used to cook this one, but the tomato in it gives DP and I serious heartburn, so I have another one I like that I just chuck in the slow cooker:
1 med onion, diced
1kg beef, cubed
2 med carrots, sliced
3 med potatoes cubed
3 cups beef stock
2 tablespoons flour (I use cornflour as DP has coeliacs)
1 teaspoon worcestershire sauce
1 teaspoon soy sauce
chuck it all in on high for about 4 hours, although I usually add 2 extra carrots and 1-2 extra potatoes and put an extra cup of stock in so we'll have plenty of leftovers.
The original recipe called for browning the onion in oil, tossing the beef with oil and then browning, sauteeing the vegetables in the same pan, add flour and then throw it all in the casserole dish for 2 hours. Much easier to throw it in the slow cooker
eta: the original recipe also didn't use potatoes, but to me it's not a casserole without them, so I added them in lol.
Edited by Tonberry, 03 December 2012 - 10:04 PM.
Posted 04 December 2012 - 05:16 PM
I make my up but basically it is:
Chuck steak, the more 'marbly' the better. Eschalot onions roughly chopped, fresh garlic - brown in a pot. Add a big dessert spoon of tomato paste, a big tin of tomatoes, beef stock, carrots and simmer for a couple of hours (cooking time depends on the size of your casserole). Parmesan dumplings on top, viola ... perfect one pot meal everyone enjoys.
Posted 05 December 2012 - 05:53 PM
This is my favorite:
The leftovers make a fabulous meat ragu for pasta....
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