beef casserole
By
Joey tracey
@joeyireland
1
this is my twist on Irish stew,although traditional Irish stew calls for lamb, I don't like lamb so I use beef. it's such a warm and comforting dish especially on a cold winter's day and tastes just as good the next day! handy if you have a slow cooker and time in the morning to prepare,it's ready when you return from work.
Ingredients
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2 lbsteak pieces
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6-8large potatoes (cubed)
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3-4chopped carrots
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2chopped onions
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2chopped parsnips (optional)
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1chopped turnip (optional)
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2 Tbspflour
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2 ptbeef stock
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100 mlred wine (optional)
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1 tspparsley, some salt & pepper to season and a bay leaf
How to Make beef casserole
- heat few teaspoons of oil in a heavy pan or casserole dish,toss beef pieces in flour, salt and pepper. add to frying pan to brown. once browned remove beef with slotted spoon to a slow cooker turned on to high or casserole dish add bay leaf and some parsley and cover and put in warm oven 160°C
- add onion carrot and all vegetables to the pan the beef was in and fry for a few mins add the red wine and bring your pan to the boil and deglaze (scrape the dish while food is cooking) add beef stock and potatoes boil for a few mins then simmer 5-10 mins.
- pour over beef in either slow cooker,put on high for 6-7 hours or casserole dish oven 180°c for 2-3 hours until beef tender and potatoes cooked through. remove bay leaf before serving.
About beef casserole
Course/Dish: Beef Casseroles
