Classy Beef Casserole
November 16, 2016
This uses really cheap cuts of meat and renders them edible by long slow cooking. If you have acquired a slow cooker it’s the best way, but a slow oven cook is fine too.
- Prep: 15 mins
- Cook: 15 mins
1Cut up the onions and fry in the oil over a medium heat while you get everything else ready. Turn them occasionally to get them nice and golden brown all over.
2Cut all the fat off the meat but leave the “gristle” which is connective tissue that softens on long slow cooking. Cut the meat into roughly 2cm cubes.
3Peel the carrots, cut lengthwise and then into 2cm pieces.
4Place meat and carrots in either a casserole dish or the bowl of the slow cooker.
5Add the liquids in the order listed, and mix together.
6Add the paprika to the onions in the frying pan and fry briefly, the transfer the mix to the casserole bowl and combine with the meat mix.
7If using a slow cooker, let it cook for 5 to 6 hours on LOW, covered, then thicken by adding 1 to 2 tbsp of cornflour mixed with a little water, and cooking for a further 15 to 30 minutes.
8If using a traditional oven, place the covered casserole dish in the oven at about 160C, and cook at least 3 to 4 hours, then thicken with cornflour in water as above. Serve with baked or microwaved potatoes in their skins, and other veg of your choice.