RICH BEEF CASSEROLE
This beef casserole recipe is full of flavour and easy to make. There is nothing better than a bowl of nourishing comfort food, and here is one of our all-time winners.
Categories beef casserole Rich Beef Casserole Beef Stew
Time 2h55m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 160°C (140°C fan) mark 3. Pat beef dry with kitchen paper and season. Heat 1½tbsp of the oil in a large ovenproof casserole dish and brown beef in batches. Set aside.
- Heat remaining oil and fry the shallots for 2-3min until golden, then add the portobello mushrooms and fry for 2-3min until softened.
- Return beef to the pan with any juices and stir in the flour. Add the wine, stock, dried mushrooms, thyme and bay leaf. Bring to the boil, then cover and cook in oven for 2hr or until beef is tender.
- Strain the stew, reserve beef mixture and return liquid to the pan. In a small bowl, mix together cornflour and 3tbsp water. Add to the pan and heat on the hob. Boil the sauce for 4-5min, stirring continuously until the mixture thickens. Add the strained beef mixture and heat through (don't boil or the meat will toughen). Remove thyme sprigs and bay leaf and discard. Add parsley and check seasoning. Serve immediately. Like this? You'll love... Classic chicken casserole 7 easy chicken casserole recipes 6 beef casserole recipes Beef Bourguignon Best slow cooker recipes
Nutrition Facts : Calories 384 calories
BEEF & VEGETABLE CASSEROLE
A traditional braised beef stew with thick, rich gravy - an ideal recipe for cheap cuts, as slow-cooking guarantees a tender dish
Provided by Sarah Cook
Categories Dinner, Main course
Time 4h5m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 483 calories, Fat 32.6 grams fat, SaturatedFat 13.4 grams saturated fat, Carbohydrate 14.3 grams carbohydrates, Sugar 7.4 grams sugar, Fiber 2.3 grams fiber, Protein 33.7 grams protein, Sodium 1.6 milligram of sodium
RICH BEEF POT PIE/CASSEROLE
A rich flavoured, hearty meal--easy to prepare. Can also be used as a great filling for a meat pie - real comfort food!!!
Provided by JoyfulCook
Categories Savory Pies
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 269.8, Fat 19.8, SaturatedFat 5.5, Cholesterol 21.6, Sodium 935.7, Carbohydrate 12.5, Fiber 2.5, Sugar 6.4, Protein 6.7
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