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Scrumptious Beef Casserole Recipe Recipe

by Pamela Orbin

Ingredients

16 oz braising steaks , cubed beef stock , fresh, cube or concentrate made up to 28oz. 3 oz. sliced mushrooms 1 diced onion 1 diced leek 2 crushed garlic cloves 1 diced carrot

3 thyme sprigs 2 diced celery sticks 2 tbsp all purpose flour 2 tablespoons tomato purée olive oil a teaspoon Worcestershire sauce

Directions

1. To begin on this beef casserole recipe, first heat up one tablespoon of olive oil using a big pan. You may then add your onion, leek, garlic, celery and carrot and allow it to gently cook for about five minutes. Before this mixture browns, add your mushrooms and allow it to cook for an extra 5 minutes before turning off the heat.
2. Next, in the pan, heat some a little more olive oil then and add your beef – if necessary in batches. Allow this to brown before stirring in your flour.
3. Place back the vegetables into the pan then add your stock, thyme, puree and Worcestershire. Blend this mixture well while adding seasoning. Allow it to gently cook while simmering keep it covered for about one and a half hours. Stir it occasionally and only remove once tender.
4. Serve hot with pasta, jacket potatoes, mash or rice. I normally prefer to make my casserole the day before as the vegetables are able to sit longer and release more flavor into the dish. To ensure its success, I take my time and allow the vegetables to cook slowly and for a longer time which enable them to dissolve well and make the casserole even richer in taste.

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