Recipe Rich Beef Casserole Food

BEEF & VEGETABLE CASSEROLE

Steps:

• Heat oven to 160C/140C fan/gas 3 and put the kettle on.
• Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.
• Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn't look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
• Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.
• Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins - 1hr more until the meat is really tender and the sauce is thickened.
• Garnish with the picked leaves of the remaining thyme sprig.

COMFORTING BEEF CASSEROLE

Steps:

• Heat 4 tablespoons of oil in a large saucepan or deep casserole, and fry the onions and carrots until they begin to soften, about 5 minutes.
• Remove the softened and oil-glossed vegetables to a bowl, and add the remaining oil to the pan. Put the flour into a large freezer bag along with salt and pepper, sage, and allspice; add the beef pieces to the bag, tossing in the flour, before searing the meat in the pan. Do this in batches, browning the meat a little and removing all of the beef to a large dish as you go.
• When all the meat is browned and out of the pan, whisk or stir in the orange juice and stout and let it come to the boil. Add the water and then return the meat and vegetables to the pan. Stir in the orange zest and bay leaves, bring to the boil and then turn the stew down to a soft simmer. Cover and cook for 2 1/2 hours. This is best reheated 1 or 2 days after, but if you are serving the stew on the same day, then add another half hour to the cooking time just to make sure the meat is soft, mellow and tender.

RICH HAMBURGER CASSEROLE

Steps:

• Mix macaroni,cream cheese and cottage cheese put in greased (I use spray) 9"x 13" casserole dish.
• Mix hamburger, tomato sauce and spices.
• let simmer for about 15 minutes.
• Put hamburger mixture evenly on top of macaroni.
• Sprinkle mozzarella cheese on top of hamburger.
• Cook at 350 degrees for about 30 minutes.
• Let stand for about 5 minutes before cutting.

RICH BEEF POT PIE/CASSEROLE

Steps:

• Trim and cube meat, brown in large saucepan in the oil, in batches. Remove beef from the pan. Add the onions, ham or bacon, celery and mushrooms to the pan and sauté until soft.
• Add the wine, tomatoes, stock cubes, water, herbs and a few shakes of cayenne.
• Bring to the boil. Return meat to the saucepan and simmer, covered, for 1 hour. 10 minutes before its cooked add the seasoning.
• Thicken with corn flour.
• Serve with hot vegetables or can be used as a filling for a Pot Pie. It is real nice either way.

RICH BRAISED BEEF WITH MELTING ONIONS

Steps:

• Dust the beef in flour, then set aside. Heat the oil in a large pan. Add the onions and fry for 5 mins. Add the sugar and cook for 5-10 mins, stirring frequently, until the onions are caramelised. Stir in the garlic for the final few mins.
• Pour in the stock and stir in the Worcestershire sauce. Add the beef and mushrooms, then season, adding plenty of black pepper. Cover and cook gently for 2 hrs until the meat is tender. Can be chilled for up to 3 days. To freeze, cool and store in freezer bags. Thaw and reheat in a pan. Serve scattered with parsley.

BEEF IN RED WINE WITH MELTING ONIONS

Steps:

• Heat oven to 150C/130C fan/gas 2. In a large, heavy-based flameproof casserole dish with a lid, melt the butter over a medium heat. Add the onions and garlic, cook for 10 mins until starting to brown, then transfer to a small plate.
• Put the flour in a large plastic food bag with plenty of black pepper. Add half the beef, shake to coat, then remove, leaving some flour in the bag. Add the rest of the beef and shake to coat in the remaining flour.
• Heat the oil in the same casserole dish you cooked the onions in (there's no need to clean it first). Add the beef and bay leaves, and fry until the meat is browned all over. Pour in the wine and return the onions to the dish. Add the tomato purée and stock, stir and return to a simmer. Cover with the lid and put in the oven to stew for 1 hr.
• After 1 hr, add the mushrooms and return to the oven for another hour. Taste the meat - if it's tender, remove from the oven. If it's still a little firm, cook for 30 mins more and test again. Serve scattered with parsley, if you like.