One pot dishes are great when it come to feeding a family or especially when visitors are due. With little ones in the house leftovers can be frozen in small portions and used a homemade ready meals. Not much beats a hearty beef casserole, slow cooked and ready for you after that cold winter walk.
Preparation time: 15 mins
Cooking time: 3 hrs
600g diced stewing beef (see tips below)
3 sticks of celery
2 white or red onions
700ml beef stock
1 sachet bouquet garni
1 tin chopped tomatoes
3 tbsp flour
2 tbsp Paprika
5 medium sized potatoes, peeled and sliced to about 1cm thick.
- Heat the oven to 200℃.
- Chop up the carrots, celery and onions. As chunky or as finely as you like.
- Heat a couple of good glugs of oil in a large casserole pot that is suitable for the hob and the oven. Add in the chopped vegetables. Cook for about 10mins.
- Coat the beef in the flour and add to the pot. Cook for a couple of minutes.
- Add the chopped tomatoes, the beef stock, the bouquet garni, salt and pepper to taste and the paprika. Bring to the boil.
- Once boiling move the pot with the lid on to the oven. Set the timer for 3 hrs.
- 45 minutes before the end of the 3 hrs take the casserole out of the oven, give it a stir and arrange the sliced potatoes on top of the casserole. Put the pot back in the oven for the remainder of the cooking time (40mins). See tips below for alternatives to the sliced potatoes.
- Instead of potatoes, prepare dumplings and add to the pot as per packet instructions. Usually towards the end of cooking time.
- Prepare a day ahead if necessary. Gently reheat on the hob until piping hot.
- Remember when adding salt to keep it to a minimum, especially if serving to children. Stock cubes contain varying amounts of salt too.
- To make savings when it comes to money, try substitutions. For example replacing 200g of beef with 2 – 3 handfuls of red lentils or a 2 tins of mixed beans. Or simply add more vegetables.