Beef Casserole Base Recipes

BEEF CASSEROLE BASE

Steps:

• Heat a large pan.
• Reserve 1 tablespoon of the oil.
• Add remaining oil and steak in batches until all the meat is browned.
• Put the meat aside on a plate.
• Heat reserved oil and add the onions and garlic.
• Cook until onions are soft and lightly browned.
• Stir in the flour and cook, stirring, for about 2 minutes or until browned.
• Gradually add the stock and bay leaves, stirring to blend.
• Return the meat and any meat juices on the plate to the pan.
• Simmer, covered for 1 1/4 hours.
• Discard bay leaves and divide meat base into 3 equal portions.
• These can be frozen for up to 3 months and are used as the bases for Red Wine Casserole, Mexican Casserole and Diane Style Casserole.

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.