Tuesday, 17 April 2012

beef casserole

This is a quick simple recipe that you can stick in the oven and then not think about until 2 hours later when you serve it up. i like to be able to put it in the oven and then pop to the playground knowing a hearty meal will be ready for hungry kids (and parents) as soon as we get home. although last time we tried this we went to collect a package from the post office (much excitement) only to be sent away empty-handed because i didn't have the right ID... so frustrating! i think i muttered some foul language under my breath and wanted to plead the case of having two small strong-willed children and every errand being quite an undertaking. we moved on to the playground and after five minutes little Mr Z needed a poo and would only go at home. however he sobbed and yelled the whole way home because i said we weren't going to return to the playground after our trip home to use the toilet. needless to say i was grateful to have a meal in the oven when i got back!

1. gently heat 25g of butter in a casserole dish
2. chop, add to the dish and stir - 1 onion, 1 leek, 1 large carrot, 1 large mushroom, 2 garlic cloves
3. in a frying pan, heat 1 tablespoon of oil and lightly brown 250g chopped casserole steak (so steak turns to light grey)
4. add the meat to the vegetables
5. add 1/4 cup red wine and simmer for a few minutes
6. add 1/4 cup plain flour and stir until liquid is absorbed
7. add 3 cups of chicken stock, a dash of worcester sauce and a pinch of pepper, stir and then simmer for 30 minutes. meanwhile preheat the oven to 180F
8. cover the pan and place in the oven for 1.5-2hrs (along with your baked potatoes)

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