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) 

Ingredients 

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 

Method 

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. 

Spaghetti bolognese (with added veg)

Most people can get together a spaghetti bolognese so the reason for including this recipe is because it includes lots of hidden vegetables that work well with the traditional recipe.  I quadruple the ingredients below and make a huge amount in a stock pot and then have 3/4 portions to freeze as well as that night's dinner.

I can't always afford or find organic meat but I would always buy organic mince from a supermarket or at least grass fed from a butcher as it is not a stupid price. It's important to get full fat mince - it tastes much better and fat is good for you! 

I make my own Italian mixed herbs by mixing together equal amounts of dried oregano, thyme, basil, sage and rosemary.  

I chop the vegetables quite finely because I don't want to draw too much attention to the mushroomsand courgettes with my four year old!  I don't grate or blend the vegetables as I still like the interesting texture of the vegetables and the meat but this is an option if you have children (or partners!) who baulk at any noticeable vegetable pieces or require a smooth texture. 

I cook this with olive oil as I keep everything at a fairly low temperature but if you don't wish to cook with olive oil you could use good quality beef dripping. 

Ideally the final meat sauce should be left simmering for at least half an hour to develop the taste but if you are in a rush to serve dinner it tastes fine after a ten minutes or so. 

We don't eat gluten so we use rice or buckwheat pasta but this would obviously work well with any pasta or as a filling for a lasagne. 

We serve with buttered green beans and or a salad and grated Parmesan. 

Ingredients 

500g beef 

1 large onion

1 red pepper 

1 courgette (optional) 

Approx 1/2 dozen mushrooms (double if small mushrooms) 

2 cloves of garlic 

1 tsp of Italian mixed herbs 

1 glass of red wine (optional) 

1/2 jar or 340g passata 

Seasoning to taste 

1 tbsp of tomato purée. 

Grated Parmesan (optional) 

Method

- Finely  chop up the vegetables 

- Heat up a couple of tbsp of olive oil or beef dripping in a large pan and gently cook the vegetables for approximately ten minutes until the onion has softened

- Add the garlic (crushed) and cook for two minutes, stirring continuously so garlic does not burn and become bitter 

- Add the meat, break up with the back of a wooden spoon and cook until meat browned.

- Add the passata, tomato puree, herbs, seasoning and wine 

Stir thoroughly and allow to simmer until it reaches your desired consistency.  This will also improve taste.   For us and this size portion this will be around half an hour.