Beef One-pot Casseroles
This is a ‘master’ recipe -it can be the base for many delicious casseroles or stews.
You can vary the beef or veal cuts used and ring in the changes with different vegies, herbs and flavourings.
Cut 1.5kg of chuck (or other beef or veal) into even sized cubes.
Season with salt and pepper.
Heat 2tbsp oil in a deep-sided, cook-top to oven pan.
Brown beef in two or three batches, set aside.
Add a little more oil to pan, add 2 chopped onions, 2 crushed garlic cloves and 2 carrots cut into rounds.
Cook for 2 minutes. Add 300g button mushrooms, cook for 1 minute.
Add 3 cups beef stock, 1 cup of red wine, a sprig of thyme, a few bay leaves, and two wide strips of orange rind.
Bring to the boil, boil for a minute. Reduce heat, and simmer for 5 minutes. Return beef to the pan.
Partially cover and simmer over a cook-top or cover.
Cook in oven (180°c) for about 2 ½ - 3 hours or until beef is very tender.
Stir occasionally and adjust the heat as it cooks if needed.
Remove bay leaves, rind and thyme stems. Serve with creamy polenta or mashed potato.
For more delicious beef and lamb recipes, visit www.themainmeal.com.au