Slow Cooked Beef Casserole (in your oven)Course: Main CourseCuisine: BritishDifficulty: medium
A tasty beef casserole that you can cook in the oven and leave to its own devices for 3 hours while you get on with your daily chores.
1 tbsp vegetable oil
1 tbsp butter
2 tbsp plain flour
1 tbsp English mustard powder
2 celery sticks washed, de-strung and cut into thick pieces
1 large onion roughly chopped
2 large carrots cut lengthways and thickly sliced
4 bay leaves
2 thyme sprigs leave 1 whole and strip the leaves from the other
2 tbsp tomato purée
2 tbsp Worcestershire sauce
600 ml beef stock 2 stock cubes in 600 ml of boiling water, works)
850 g stewing beef brisket is good, cut into large pieces
150 ml Red wine
- Heat the oven to 160°C/140°C fan/gas 3
- Just cover the bottom of a casserole dish (one with a lid)with some oil and butter, place over a medium heat.
- In a bowl, mix the flour, mustard powder salt and pepper together and throw in the beef, covering well with the flour mix,
- Shake any excess flour off with your hands and add to the heated oil and butter
- (You may want to do this in 2 batches), sear the meat on all sides until nice and brown and there is no flour showing.
- Set aside the seared meat on a plate and repeat with the remaining meat.
- Once all the meat has been seared and placed on a plate, add the onions, carrot and celery, to the casserole and let the veg cook out for about 10 minutes stirring regularly to achieve an even cook
- replace the meat into the casserole add the tomato puree bay leaves and thyme sprig and combine well with the meat and veg
- Add the mushrooms, garlic and wine, bring to a simmer and cookout for 3-4 minutes.
- scrape the bottom of the dish with a wooden flat spatula so as to get all the meat and veg residue mixed into the liquid
- Add the Worcestershire sauce and gradually pour in the stock stirring continuously until everything is well combined.
- Bring to the boil, cover with the lid, and place in the oven and forget it for 3 hours.
- After 3 hours cooking, remove the lid, taste for seasoning and cookout for another 1 hour. (Uncovered)
- The juices should now be nicely thickened and the meat really tender. Sprinkle with the thyme leaves and serve with creamy mashed potatoes.