17
February

Beef Casserole

Categories:Casseroles and Stews, Main Courses, Make Ahead and Freeze, Meat Dishes
Tags:, ,
madnad

Although today has been a much brighter day than of late, my mind is still on winter comfort food. On Sundays, I am often out on for a couple of hours in the middle of the day, so something that I can throw in a pot and leave to cook slowly by itself is ideal. Something like a casserole.

I usually make a chicken stew, but I decided that for a change, I would use beef. With the addition of red wine, it made a rich and tasty meal with minimal effort. You could serve this with some creamy mash potato to sop up all those flavourful juices, but I actually just enjoyed it with a hunk of crusty bread.

Beef Casserole

Print recipe

Ingredients

  • 2 tablespoons Olive Oil
  • 25g Unsalted Butter
  • 750g Stewing Steak (diced)
  • 2 tablespoons Plain Flour
  • 2 cloves Garlic (crushed)
  • 175g Shallots (approx 10)
  • 150g Carrots (approx 2 cut into chunks)
  • 150g Celery (approx 4 stalks cut into chunks)
  • 200g Parsnip (approx 1 cut into chunks)
  • 1 Large Leek (thickly sliced)
  • 180ml Red Wine
  • 500ml Beef Stock
  • 2 Bay Leaves
  • 3 tablespoons Fresh Parsley (chopped)
  • 3 tablespoons Fresh Thyme (chopped)
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon Balsamic Vinegar
  • Salt & freshly ground black pepper to taste
  • 60g Suet
  • 120g Plain Flour
  • pinch Salt
  • Cold Water (approx 6 tablespoons)

Directions

1. Pre-heat oven to Gas Mark 4 / 180°C / 350°F
2. Heat the oil and butter together in an oven proof casserole dish
3. Add the beef and brown on all sides
4. Sprinkle the flour over and cook for a further 2 minutes
5. Add in the garlic and stir through, then add in the rest of the vegetables and cook for a further 2 minutes mixing everything together
6. Add the wine, stock, herbs, Worcestershire sauce and balsamic vinegar
7. Season with salt and pepper, then stir well. Cover with the lid and place in the oven for 2 hours
8. To make the dumplings, mix the flour and suet together
9. Add a pinch of salt and then just enough water to form a thick dough
10. With floured hands, form the dough into 8 balls
11. After the 2 hours, add in the dumplings, cover and return to the oven for a further 20 minutes
12. Serve with some mashed potato or a chunk of crusty bread

Other posts you might enjoy:

Yorkshire Rascals
Creamy Fish Pie
Guest Post: Moroccan Lamb Mince Tagine
Beef Jerky
Chicken and Chorizo Gratin
Author:

Leave me a comment...

This site uses Akismet to reduce spam. Learn how your comment data is processed.