Rustic Beef Casserole Spicy Food

CROCK POT ITALIAN BEEF STEW

Steps:

• Mix the flour and garlic powder together.
• Pat the meat dry and season with salt and pepper. Dredge the meat into the flour mixture to coat.
• In a large cast-irons skillet, heat 2 tbsp olive oil. Brown the meat deeply for about 3-4 minutes on each side; crust should form. Remove from heat.
• Now, place the browned meat in the bottom of a large crock pot. Add the remaining ingredients except the mushrooms. Stir with a wooden spoon.
• Cover the crock pot and cook on high for 4 1/2 hours. Add the sliced mushrooms. Cover and cook for another 30 minutes or so.
• Enjoy with your favorite Italian bread or even homemade challah!

SPICY BEEF CASSEROLE

Steps:

• Preheat the oven to 160 ºC (325 ºF).
• Spray a fairly large ovenproof dish with non-stick spray.
• Fry the beef cubes in oil until golden brown.
• Season with salt and black pepper to taste.
• Transfer to the dish.
• Fry the onions in a little oil until soft and translucent.
• Add the tomatoes.
• Season with sugar, cinnamon, ginger and turmeric and stir-fry for a few minutes Add to the meat and mix.
• Mix all the ingredients for the sauce and pour over the meat mixture.
• Mix, cover and bake in an ovenfor about 1 1/2 to 2 hours or until the meat is tender.
• Lovely with Rice or Mashed Potatoes.

MARY BERRY'S HOT MUSTARD SPICED BEEF CASSEROLE RECIPE

Steps:

• Preheat the oven to 160˚C/325˚F/Gas Mark 3. Meanwhile, heat the oil in a large nonstick frying pan or casserole, add the cubes of meat, and fry quickly until golden brown all over. Remove with a slotted spoon and drain on kitchen paper. You may need to do this in batches.
• Add the onions and mushrooms to the pan and fry over a high heat, stirring occasionally, for 3 minutes or until starting to soften.
• Put the mustard, curry powder, sugar, Worcestershire sauce, and flour into a bowl and add 75ml (21⁄2fl oz) of the stock. Whisk by hand until smooth.
• Add the remaining stock to the pan and bring to the boil. Spoon about half the hot stock into the mustard mixture and whisk by hand to give a smooth paste. Pour the mixture back into the pan, whisking over a high heat until thickened.
• Season with salt and freshly ground black pepper, then return the meat to the pan. Bring to the boil, cover with a lid, and transfer to the oven for 2 - 2 1⁄2 hours or until the meat is tender.
• While the meat is cooking, cook the carrots in boiling salted water for a few minutes or until just tender. Drain and refresh in cold water.
• To serve, bring the casserole to the boil on the hob. Add the carrots, check the seasoning, and boil for a few minutes or until the carrots are hot. Sprinkle with parsley, if using, and serve.