Beef Casserole Base
- Ready In:
- 1hr 25mins
- Ingredients:
- 7
- Yields:
-
3 casserole bases
ingredients
- 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
directions
- 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.
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Reviews
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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
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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!
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Dale, I made this yesterday for OAMC. Used 2 chuck roasts cut into cubes, since one of the roasts was bone in, I just threw that in the pot as well. Let it all simmer for about 2 1/2 hours and then divided it up into three portions as directed. Froze two portions and used one to make the Diana Casserole which I will review separately. Thanks so much of sharing a rich tasting, simple, flexible dish.
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RECIPE SUBMITTED BY
dale7793
Australia
I have a passion for healthy and simple dishes with lots of vegetables, although I love a treat every now and again also, especially ice cream!