beef casserole

beef casserole

beef casserole

On those cold, snowy nights, the slow cooker must come into play. This was totally simple, but utterly delicious. Soft, flaky beef and sweet little chunks of carrot, in a thick oozy gravy. Total cost? About £3 for two big servings.

Beef casserole:

300g stewing steak, diced

2 carrots, diced

1 celery stalk, diced

200g baby onions, peeled and halved

1 pint beef stock

1 teaspoon thyme

2 bay leaves

2 tablespoons flour

1 tablespoon butter

Chopped parsley

  1. Coat the beef in half the flour and season liberally. Fry in batches in a large pan, allowing to brown. Set to one side and fry the vegetables in the same pan gently for five minutes.
  2. Place in a slow cooker on low and cover with the beef stock and herbs. Cook for 7 hours or until the beef is tender.
  3. Strain off all the goodies and pour the liquids into a saucepan and boil fast to reduce down. Mix the flour and butter together to make a beurre manié and whisk vigorously into the sauce to thicken. Add the veg / meat back into the pan and serve with parsley, scooping up the debris with plenty of bread.
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