Slow Cooked Beef Casserole

May 25, 2012 — 1 Comment


I made this for the first time yesterday, and while I normally only post recipes that have been tried and tested, this one, as they say, is going straight to the pool room

This kind of food only increases my love for slow cooking – you need time to develop flavour and this has tonnes of it

You could make it with a packet-mix in about an hour…but nothing tastes as good as slow cooked meat that is beginning to fall apart!

I’ll no doubt be trying a chicken version this winter too

Ingredients:

800g cubed blade steak

1x large brown onion

1x large carrot

1-2x large potatoes (I like 2)

4x sticks celery

3x cloves garlic

1x cup beef stock

1/2 cup red wine

1x can diced or whole tomatoes

2x tbs tomato paste

1x tsp dry oregano

2x tsp lemon thyme

olive oil and butter

Flat leaf parsley, fresh bread, glass of red to serve!

Method:

Brown off the meat in batches in oil and butter

Deglaze the pan with some of the stock and pour onto the meat – cover and set aside

Roughly chop up your veges

Put pot or large saucepan on a medium to high heat

Saute vegetables in oil, butter, and herbs

Add back meat

Add in paste, cook for around 1-2 minutes

Add can of tomatoes and a can of water

Bring to boil then reduce heat, simmer, allow to reduce by half

Add in wine and stock, and again allow to reduce by half

Stir through parsley and a knob of butter before serving

Total Time: 3 and a half hours

Feeds: 4-6

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One response to Slow Cooked Beef Casserole

  1. 

    You have quite a few recipes which deserve to be ” going straight to the pool room”! Fae. 🙂

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