Saturday, 12 July 2008

Hearty Beef and Veg Casserole

I have neglected my poor blog for a while now. This is not to say I haven't been doing a lot of cooking. I have. Tonight I thought I'd share a dish we all know some variation of. Here is mine.

1kg steak - diced
1 large leek - white part only sliced
2 onions roughly chopped in large pieces
2 - 3 garlic cloves crushed.
3 carrots sliced thickly
2 sticks of celery sliced
1 tablespoon of fresh Thyme
2 bay leaves
Freshly ground pepper and salt
2 tins of chopped tomato
1 - 1 and a half cups of good beef stock
1/4 cup of red wine...more if you like it richer like me.
Good splash of Worcestershire sauce

Put a couple of tablespoons of plain flour along with a good sprinkle of paprika and freshly ground pepper on to a plate. Coat the meat and brown in batches in a deep heavy based saucepan in some good quality olive oil. Remove to a plate.

Add a bit more oil and add all the vegies and fry gently for five minutes or so until soft. Add the Thyme and mix that through. Add the wet ingredients and the bay leaves. Add some salt and pepper. Cover and simmer on low for an hour and fifteen minutes. Remove lid and simmer for another half an hour.

Serve on a bed of mash potato. And a side of yellow or green beans. Delish!!!

*sometimes I will add a tablespoon of gravy mix as well for a richer gravy flavour.
*Check your meat after the hour and fifteen. You might find it needs longer depending on the type of beef you have used. The meat should be really really tender and shred easily.
*Good for the crock pot too.

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