Thursday, June 09, 2011

Beef Casserole & Pies

There is no denying that winter has arrived here in Victoria.We have had our first lot of snow for the season and we have had icy cold temperatures during the day and even lower at night. A few frosts have even found there way here turning our world into a white haven.

Nothing beats a hearty beef casserole on a cold day. This one simmered away in the crock pot and filled the house with the most amazing aroma's. You will have to forgive my late night photography.

This casserole was thrown together using odds and ends in the fridge and cupboard. Really there are no rules when it comes to a casserole. Well maybe none except browning off the meat and a dose of red wine for flavour. Add vegetables such as beans, snow peas or brocolli towards the end of cooking as they don't require as long to cook.


1kg steak (chuck, casserole whatever your choice)
1/2 cup plain flour
2 cloves garlic (cut finely)
6 rashers bacon (diced)
2 large onions (cut into wedges)
2 sticks of celery (sliced)
4 or 5 potatoes (peeled and cut into 8)
400 grams tinned mushrooms (or a quantity of fresh)
3 large carrots (cut into thick slices)
3 or 4 sprigs of fresh thyme
3 bay leaves
olive oil
1 cup dry red wine
cracked pepper
3 teaspoons seeded mustard
a dash of worstershire sauce
1 can of chick peas of five bean mix
Gravy or cornflour to thicken if required


1. Cut steak into 1.5cm cubes and roll in seasoned flour.

2. Heat oil in pan and brown meat. Add onions and cook until translucent.

3. Remove from heat and place in slowcooker. Add remaining ingredients and cook on high for approx 5 hours (your slow cooker may need more or less depending on the size and brand). You can cook on low heat for 8 or 9 hours.

4. Thicken with a little gravy mix or cornflour if needed. Season to taste.

We ate this last week for dinner. I had lots of leftover from this huge batch so I froze three containers full and made 8 pies for lunches or dinners using shortcrust pastry.

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