There are so many things I love about autumn and winter. The dark nights when you can snuggle down in front of the fire, warm milky drinks to take to bed, long walks, wrapped up in scarves, gloves and hats and last, but definitely not least, thick warming casseroles, full of goodness and comfort. I have been making this casserole for as long as I can remember. My Grandma used to make a casserole out of ‘leg meat’. I’m not really sure what cut this is, maybe it is peculiar to Derbyshire butchers. I’ve often asked for it only to be given a blank look. I have a feeling it is shin of beef but cut long ways instead of across. Whatever it was, she used to cook it simply in water with maybe a bit of salt. The result was incredible and the gravy to die for. Oh well, enough of my memories.
My version always uses braising steak. Over the years the recipe has evolved. Initially I would cook it like my Grandma, then, when we had the children and money was short, I started added vegetables to bulk it out. Since then I have taken to adding some chopped tomatoes which give a great consistency to the gravy. What we eat today, therefore, pays little resemblance to my early offerings but the flavour is simply delicious, accompanied by a big helping of mashed potatoes to soak up the gravy.
Anyway, here is the recipe. If there is left over meat it is fantastic in a cottage pie. Simply line a pie dish with a layer of the meat and vegetables cut up into bite sized pieces and top with potatoes and swede mashed together with a little low fat fromage fraise
Beef casserole Serves 4-6
- 1 kg/2 lbs 4oz lean braising steak, fat and sinews removed and cut into large pieces
- 4 white onions, peeled and halved
- 4 large carrots, peeled and halved
- Spray or Frylight sunflower oil
- 1 x 400g can of chopped tomatoes
- 500 ml water
- 1 beef stock cube (knorr)
- Salt and freshly ground black pepper
- 2 bay leaves
- Preheat the oven to 180C/170C fan/gas 4.
- Spray a large non-stick ovenproof casserole with a lid with the oil. Don’t worry if you don’t have one, simply make in a large frying pan and transfer to your casserole when it is ready to go in the oven. Brown the pieces of beef over a high heat. The intention is to sear the meat and retain the flavours. Do this in batches if necessary as you don’t want the meat to steam instead of searing. When brown remove and reserve.
- Spray the same pan again with oil and add the onions and carrots. Cook for a few minutes until they start to go a light brown.
- Add the tomatoes and water and crumble over a beef stock cube. Season well. When boiling return the meat to the dish with the bay leaves. There should be enough water to almost cover the meat and vegetables but not drown them. If not add a little more.
- Cover the casserole and cook in the oven for 2 hours, checking every now and again to make sure it is not going dry. Check the meat is tender, if not give it another half an hour. Remove from the oven and serve with mashed potato, pouring the lovely gravy over them.
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