Monday, April 22, 2013

Hearty Beef Casserole



Brrrr!!!  Did you feel that?  Autumn started.  Really suddenly down in the Southern parts of Australia.  Goodbye BBQs and salads and hello to belly-warming fare.

I felt certain that I would have already blogged this recipe.  I found it in my notebook where I do my workings-outs then came here to get the final draft... and nope!  I haven't posted it at all.

Ingredients:
  • 1 kilo diced Beef
  • 1 Leek, sliced finely
  • 2-3 cloves Garlic, crushed
  • 2 carrots*, diced
  • 1-2 sticks Celery, sliced
  • 1/2-1 Swede, diced
  • 2-3 med Potatoes,  peeled and diced
  • 1/4 cup Whiskey
  • 1 cup No-Tomato Sauce
  • 750mls Water or Stock
  • Oil for frying
  • Peas**
Method:
  • Preheat oven 180ºC
  • In heavy oven-proof dish with a lid,  Sauté leek, garlic, celery and carrot
  • Set aside 
  • Add diced Beef in small batches and brown, removing each batch as you go
  • Add all beef back into the pan still on the moderate heat
  • Add Whiskey, stirring
  • Add all Vegies
  • Add Water or Stock and No-Tomato Sauce and stir to combine well
  • Put into oven and cook for about 30-50 minutes
  • Add peas at last 5 minutes
  • Serve with steamed rice and/or other steamed vegies (green beans, brussels...)
* Moderate Salicylates
** Moderate Amines

Verdict:  Yummeh.  Everyone likes this and it's the sort of meal you can eat with a splade in one hand and a nice piece of buttered, crusty bread in the other. 

Tweeks:  You can use whatever veg is in your fridge,  but I've gone for more 'Winter' root sort of stuff here.  Shred some brussel sprouts,  add some legumes... please tell me how you tweek this recipe.

2 comments:

  1. Hi, please can you let me know what cut of beef is best for this recipe. I'm a week into my strict (low chemical) RPAH elimination diet so I am avoiding slow cooked meats - I expect 30 mins would be ok though? This isn't long enough to buy a cheaper cut of meat so what do you think is best? Many thanks, Coral

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  2. Hey Anon, I am so sorry I didn't get back to reply to you sooner. I am a total idiot when it comes to cuts of meat, but what do have is a good relationship with my local butcher. I have explained I need 'young' and/or 'recently killed' meat and he's great about it. Anything killed less than 2 weeks ago ought to be fine. Avoid anything that is cryovacced as the amines are building up a nasty treat in that fabulous little pack.

    I have been to one butcher where they didn't even cut up the meat themselves. It arrived packed and ready to display. Avoid those.

    As for the cut, I would buy whatever 'diced beef' he has there, with him understanding my 'young and fresh' needs.

    I hope that helps. frillypants x

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Please leave your comments. Especially suggestions to make these meals as scrummy as possible.