Simple beef casserole
Preparation Time: 20 minutes
Cooking Time: 2-2 ½ hours
1kg chuck or boneless shin/gravy beef
1 large onion, diced
2 medium carrots, diced
2 tbsp plain flour
3 cups beef stock
a good shake each Worcestershire sauce and soy sauce
4-5 sprigs fresh thyme
2 bay leaves (optional)
1. Preheat oven to 180°C. Cut beef into 2.5-3cm cubes. Season the beef with salt and pepper, add 2 tablespoons of oil and mix well. Heat a large frypan over a medium-high heat. Brown the beef in 2 or 3 batches. Remove each batch and place it in a casserole dish.
2. Reduce heat in the pan, add a little oil, onion and carrot and cook for 1-2 minutes, stirring occasionally.
3. Sprinkle in flour and stir until the vegetables are coated. Gradually pour in stock, stirring well. Add the Worcestershire sauce, soy sauce and herbs and stir until the mixture boils. Remove fry pan from heat, transfer contents to the casserole dish and stir to combine. Cover the casserole dish and place in the oven. Stir every 40 minutes or so, adding water if needed to keep the ingredients just covered. Cook until the beef is very tender.
MELT AWAY THE WINTER WEATHER WITH WARMING BEEF CASSEROLES
Embrace the winter chill with a hearty beef casserole, the perfect meal to warm up a cool evening. A comforting beef casserole is a traditional winter staple and its tenderness is guaranteed to melt away the winter blues. It is simple to prepare a beef casserole - follow these three top tips and then let the oven or cooktop takeover while you relax!
· Choose the right beef cut for the cooking time:
o The richest flavour and most succulent meat comes from chuck, boneless shin/gravy beef and osso bucco, but these cuts require a longer cooking time.
o Topside, blade and round beef only need about an hour to an hour and a half for maximum tenderness, so they are great options if time is of the essence.
· Browning the meat: the beef should be browned in small batches (about 200g each). The pan should be kept at a medium to high heat to avoid the beef stewing in its own juices.
· Simmer the casserole gently and taste to test if it's ready: whatever the suggested cut, the beef should be tender enough to fall apart easily with a fork.
This information has been issued by Hausmann Communications on behalf of Meat & Livestock Australia. For more recipe suggestions please go to www.themainmeal.com.au