Simple Beef Casserole – for 3
450g of slow cook beef (Approx. 150g per person)
1 large carrot or a handful of chantenay carrots
250g of cup mushrooms
2 garlic cloves
2 tablespoons tomato puree
1 – 1 ½ pints of gravy (Bisto?)
2 teaspoons ‘herbs de Provence’
Salt and pepper
1 tablespoon of oil
- Pre-heat oven to 140 degrees centigrade
- Peel and chop the carrot and parsnip into rough, equal sized pieces.
- Also peel the onion and finely chop – crush the garlic cloves.
- Roughly chop the mushrooms (remember they shrink when cooking).
- Heat the oil in a large pan at a medium heat.
- Add the onion and garlic to the pan, fry until soft and translucent – not brown!
- Add the mushrooms and stir together for 2 mins until they start to shrink.
- Add the beef and fry evenly for 6 mins, it does not need to be cooked through. Meanwhile - make up the gravy and stir in tomato puree and herbs.
- Generously season the food in the pan with salt and pepper.
- Add the carrots and parsnips to the casserole dish, gently tip the contents of the pan on top and stir in to combine.
- Pour over the gravy; make sure that everything is submerged.
- Put the lid on the casserole dish and put in the oven. Leave for 3 – 4 hours to cook slowly.
- Prepare accompaniment and enjoy
Potatoes for roasting or mash
Peas/beans/broccoli to boil or steam
NB. Look at cheaper forgotten cuts like bone-in-shin, ox tail, sliced leg or chuck steak. Cooked slowly the meat will simply melt away and become gorgeously tender while any bones add richness to the gravy.
Leftovers? Enjoy re-heated with crusty bread or on its own.