Foolproof Beef Casserole
My mother-in-law's recipe.
Ingredients
- 750 g bladebone steak (I generally use rump, see the link in the post explaining why casseroles use a better cut of meat) cut into chunks. 750g is the original recipe amount, which is from leaner times, but if you have big meat eaters use 1kg for a meatier casserole. (Photos show 800g meat). Other ingredients remain the same, just check on the liquid after 2 hours and add more if necessary
- 1 cup frozen or fresh peas
- 1 medium to large onion, sliced
- 2-3 fresh tomatoes chopped
- 2 carrots diced
- 3 dessert spoons plain flour is the original recipe (dessert spoon is halfway between teaspoon and tablespoon: 2 dessert spoons equals one tablespoon so 1½ tablespoons). Use gluten-free flour if required.
- 1 tbsp Worcestershire sauce
- 2 dessert spoons brown sugar (so 1 tablespoon)
- 1 tbsp tomato sauce (original recipe meant ketchup, but you can use steak sauce, or even tomato paste)
- 1 tsp mustard (I like Dijon)
- 1 ltr beef stock or water (I use chicken stock if that's all I have)
- salt, pepper
- 2 cloves garlic, crushed (not in the original recipe but I like it)
Instructions
- Preheat oven to 195℃/383℉. (I see many casserole recipes recommend lower temperatures. This works for me for this recipe.)
- In the baking dish, toss the meat chunks in flour, salt and pepper, making sure it is well covered.
- Add vegetables to the dish and toss them with any remaining flour. Add sugar, sauces, mustard, stock. Stir to mix everything. Season with salt and pepper.
- Cover baking dish tightly with a lid or foil. Bake for 2½ hours. Turn at halfway point to ensure meat is still covered by liquid and not sticking to foil. Often it looks too liquidy at this point. Don't worry, it will thicken.
- Season to taste. Top with fresh herbs if you like. Serve with potatoes, rice, pasta, or bread.