Prep 10 mins
Cook 1 hr 15 mins
This base is meant to be divided into 3 portions which can be frozen for up to 3 months. All you have to do then is thaw the base (put it out in the morning) and decide if you want to make Red Wine Casserole, Mexican Casserole or Diane Style Casserole (all recipes posted here on Zaar). In under 20 minutes you can have a fantastic meal for 4 ready, and it will taste like you have been cooking all day! The meat in this comes out so tender and the casseroles are all delicious.
- 1⁄4 cup vegetable oil
- 2 1⁄2 kg beef chuck steaks, chopped
- 3 large onions, chopped
- 2 garlic cloves, crushed
- 1⁄4 cup flour
- 1 1⁄4 liters beef stock
- 2 bay leaves
- Heat a large pan.
- Reserve 1 tablespoon of the oil.
- Add remaining oil and steak in batches until all the meat is browned.
- Put the meat aside on a plate.
- Heat reserved oil and add the onions and garlic.
- Cook until onions are soft and lightly browned.
- Stir in the flour and cook, stirring, for about 2 minutes or until browned.
- Gradually add the stock and bay leaves, stirring to blend.
- Return the meat and any meat juices on the plate to the pan.
- Simmer, covered for 1 1/4 hours.
- Discard bay leaves and divide meat base into 3 equal portions.
- These can be frozen for up to 3 months and are used as the bases for Red Wine Casserole, Mexican Casserole and Diane Style Casserole.
What a great idea! I cut the recipe back to 3 lbs(apprx. half recipe) of meat and from this I have tonights dinner and 3 pint size vaacum sealed sealers for the freezer. Tonights dinner will be your recipe#48839 Diane Style Casserol. I love the idea of finishing the recipe however you want and in only 18 minutes a tender beef casserole. I used bottom sirloin (it was on sale for an excellent price) Thanks dale for a real winner
This is wonderful! I used the base to make Beef Stroganoff http://www.food.com/recipe/slow-cooker-beef-stroganoff-391691/review and Beef Stew. I used Better Than Bouillon and needed to cook this longer for my meat to get as tender as I wanted it. After cooking the batches of beef in my cast iron pot (I needed more oil than recipe called for) the bottom was so black I almost washed it because it looked burned but when I put about an inch inch of water in the pot and returned it to the stove to boil it clean and scraped the bottom with a spatula, I tasted again. Wow, not burned and such a deep flavor after the beef broth was added. Hubby and I kept sneaking tastes of the broth while the meat was cooking!
Excellent base for easy meals. I've used the Diane Style Casserole and also the Red Wine Casserole. We enjoyed both. Thanks, Dale.