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Beef casserole


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#1 Zippity

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Posted 21 May 2019 - 08:10 PM

I cooked this last night - man, is it tasty :)

 

 

beefcasserole.JPG

Ingredients

  • 600g chuck or gravy beef (I used gravy beef)
  • 1 onion, halved and sliced
  • 2 medium carrots, sliced thickly
  • 2 Tbsp plain flour
  • 3 cups beef stock
  • 1 tsp Worcestershire sauce
  • 1 Tbsp soy sauce
  • 1 Tbsp fresh thyme
  • 2 bay leaves

 

Method

  • Preheat the oven to 180°C.

  • Cut beef into 5cm cubes. Season with salt and pepper, add about 2 tablespoons of oil and mix well. Heat a large fry pan over a medium-high heat. Brown the beef in batches then place in a casserole dish.

  • Reduce heat in pan, and sauté the onion and carrot in oil. Cook for 1-2 minutes, stirring occasionally.

  • Sprinkle in flour and stir until the vegetables are coated.

  • Gradually pour in stock, stirring well. Add the remaining ingredients and bring to the boil. Pour into a casserole dish, cover then place in oven and cook until the beef is tender. Stir every 40 minutes or so, adding water if needed to keep the ingredients just covered. (I cooked mine 2 1/2 hours)

  • Serve with potatoes or rice.

  • Smart tip: This casserole can be cooked on a stove top or slow cooker.

  • Stove top method: Place the browned beef and other ingredients in a heavy-based pot. Partially cover, keep the heat low. Simmer until the meat is very tender. Stir occasionally, adding water if needed to keep ingredients just covered.

  • Slow cooker: Place the browned beef with other ingredients into the slow cooker and place onto low for 6 hours or until the meat is tender. Depending on size and cut this can take up to 8 hours.


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Ron Thornton




#2 MattD

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Posted 21 May 2019 - 08:55 PM

Ron, I make a concoction like that pretty regular in the winter time. I cut up and brown the meat first, then put if in the crock pot. I always add two packages of 0nion soup mix to the brew! I also put in diced/sliced potatoes.  The second day it gets more canned gravy, green beans and corn and becomes regular old beef stew.


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#3 Tom Eatherly

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Posted 21 May 2019 - 10:25 PM

Damn, that looks good! Made homemade carne asada nachos tonight for baseball. And a couple of beers.


Tom Eatherly

#4 idare2bdul

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Posted 21 May 2019 - 11:18 PM

We have gone for talking about racing to dating to marriage to eating and next will be fiber in our diets.

 

Food porn on Slotbog, who would have thought?


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#5 Zippity

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Posted 22 May 2019 - 12:42 AM

These recipes have been appearing on this Forum since 2016.

 

Is there a problem?


Ron Thornton

#6 havlicek

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Posted 22 May 2019 - 05:23 AM

Looks good!  Over here, we call that "beef stew" (*most often with potato pieces).  You can take the same basic stuff, stick it in a pie crust and wind up with "beef pot pie".


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John Havlicek

#7 Jaeger Team

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Posted 22 May 2019 - 06:08 AM

My wife has just finished cooking this "agglassato palermitano" (it could be "glazed from Palermo," a noble dish of ancient Sicilian tradition, probably of French origin).

 

The meat is first browned and then added to a huge quantity of previously sautéed onions, it fades with white wine and water is added a little at a time making it go on a low heat for at least two hours, turning the piece of meat four times. Later she will add large pieces of chips and cut the meat in slices.

 

:)

 

IMG_20190522_124152.jpg


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Maurizio Salerno

#8 Bill from NH

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Posted 22 May 2019 - 06:09 AM

These recipes have been appearing on this Forum since 2016.

 

Is there a problem?

 

If there was a problem, cheater wouldn't be posting his recipes here either. So the short answer is no.


Bill Fernald
 

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#9 Jesse Gonzales

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Posted 22 May 2019 - 06:20 AM

If you add a little MiraLax to the stew it will thicken a bit and you can't tell its in there. :-) if you are on any sort of painkillers this is important.

Zippy's recipe for orange cake was great so I'd try this without hesitation. Maybe add potatoes as John suggested.
 
Jess Gonzales

#10 Cheater

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Posted 22 May 2019 - 08:12 AM

We have gone for talking about racing to dating to marriage to eating and next will be fiber in our diets.
 
Food porn on Slotbog, who would have thought?


Mike,

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#11 MattD

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Posted 22 May 2019 - 08:18 AM

Just Joking!!! Maurizio you sure that's not a possum in that pot?  Just Joking.
 
I meet with 6-10 other guys for lunch a couple times a week. Our conversations tend to run to the obituaries, food, doctors, health. We used to talk about cars and girls!!!
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#12 Jaeger Team

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Posted 22 May 2019 - 08:35 AM

Me, too!  :D
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Maurizio Salerno

#13 havlicek

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Posted 23 May 2019 - 02:52 AM

My wife has just finished cooking this "agglassato palermitano" (it could be "glazed from Palermo," a noble dish of ancient Sicilian tradition, probably of French origin).

 
That looks great, Maurizio!  Being from the north (a little town called Biella up in Piedmont), my mom made a bunch of osso buco on holidays and other special occasions, but never anything like that. I'm going to give it a try!

... Oh yeah, and once in a while we got rabbit cacciatore.  :)  More often we got chicken cacciatore... but chicken or rabbit, it didn't last very long. :)


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John Havlicek

#14 Jaeger Team

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Posted 23 May 2019 - 09:03 AM

  I'm going to give it a try!

 

Use these cuts from round. Sorry I don't know the translation. Sure not even this dish will last long!  :)

 

pesce-campanello1.jpg

 

girello-di-coscia.jpg


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Maurizio Salerno

#15 MattD

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Posted 23 May 2019 - 11:30 AM

The cut on the right is the eye of the round, there is also a bottom round that is about 7 inches wide and 4 inches high.  On the top side of these two cuts is the top round. It is about 17-18 inches wide and 4 inches high. I cut thousands of them over 33 years!


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