Wednesday, 18 February 2015

Beef casserole

This is a simple dish for the stress rich and time poor.  Undoubtedly there are more sophisticated dishes out there but this recipe proves how easy it is to make a delicious dinner when you are using proper stock and good quality ingredients like organic vegetables and grass fed beef.  Once you realise just how easy, you will never buy a stock cube again! 

If you are paleo / low starch this works well with roasted butternut squash or even just a generous portion of greens. In our house half go for this option and the other half for heavily (goats) buttered mash. Add some sauerkraut or pickles for fermented goodness!  

The ingredients below would make enough for a family of four but I would always double these as you then have another meal for another night. As with all casseroles it tastes even better made one day in advance. If I am organised enough I make this just before I have family or friends visiting for the weekend as its a good 'banker' to have prepared. 

If you want to give this dish a deeper flavour add in half a dozen chopped anchovies in at the same time as the vegetables.   The kids will never tell I promise! 

The method below involved browning the meat and sweating vegetables which does improve the flavour but all of these ingredients could just get bunged into a slow cooker if pushed for time (however I would then ensure the wine and stock have been heated in a pan till simmering to ensure there is enough heat to start the cooking process) 


500-600g of shin of beef cut into inch size chunks 
1 large carrot (cut into batons) 
1 medium onion (cut in half and then sliced) 
1 stick of celery (finely chopped) 
Approx 1/4 bottle of red wine
500ml home made stock (beef is ideal, chicken will work) 
2 -3 bay leaves 
1 - 2 tbsp of organic or grass fed beef dripping (or ghee) 
Salt and pepper for seasoning 


Preheat the oven to 80C or the slow cook setting 
Chop the vegetables and set aside 
In an ovenproof casserole pot heat a tbsp of oil on a medium-hot hob and add in the beef.  Cook for a couple of minutes ensuring you stir it so the meat browns all over which will seal in the flavour. 
Remove the meat and add the vegetables to the pan, adding more oil if necessary 
Cook the vegetables for at least five minutes so they have softened then add the meat back in and stir
Add in the wine, stock, bay leaves and seasoning and bring back to heat until you get a vigorous simmer 
Cover the pot and put in the oven to cook for at least 6 hours. The meat will become more tender if left for eight. 

No comments:

Post a Comment