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Organic Diced Stewing Steak Casserole

A perfect recipe for the colder months is our Diced Stewing Steak Casserole. There is nothing better than coming home in the dark to your slow cooking filled with a delicious meal, smelling yummy!

  • Prepare: 20 Minutes
  • Cook: 5 Hours
  • Serves 4
Ingredients & instructions

900g Coombe Farm Organic Diced Stewing Beef or any of our Diced Meats

600ml Organic Beef Bone Broth

1 onion, chopped

2 celery sticks, finely chopped

3 carrots, halved and cut into chunks

Pinch of Thyme

Dried Bay Leaves

2 tbsp olive oil

2 tbsp Tomato Purée

2 tbsp Worcestershire Sauce

2 tsp Cornflour

Sea salt and Fresh ground black pepper, to season

1 - In a frying pan add 1 tbsp of olive oil and fry the onion and celery over a low heat until they start to soften. Add the carrots, bay and thyme and fry for a further 2 minutes. Stir in the tomato puree, Worcestershire sauce and 600ml of organic beef bone broth and season with freshly ground pepper. Stir well and add to the slow cooker.

2 – Season the organic diced stewing beef with sea salt and fresh ground black pepper. Heat a tbsp of olive oil in the frying pan and brown the beef in batches until golden brown. Add the browned beef to the slow cooker and cook on high for 4 hours or low for 8 hours.

3 – If you want to thicken your casserole sauce, mix the cornflour with cold water to form a paste as well as 2 tbsp of the casserole sauce,  add the paste to  casserole sauce and stir thoroughly, allow the casserole to cook for a further 30 minutes.

4 – Serve your delicious organic beef casserole with creamy mashed potato.

FREQUENTLY ASKED BEEF CASSEROLE QUESTIONS:

  • We recommend chuck meat for a beef casserole, at Coombe Farm Organic our organic diced stewing steak comes from the chuck of the beef carcass, found in the animal's shoulder. It has an open-grained texture, great depth of flavour and a delicate marbling of fat. This hard-working muscle, rewards long, slow cooking with melt-in-the-mouth tenderness and succulent meat that flakes under the fork.

  • Do not rush the cooking process! Casserole dishes are slow cooking as they use tougher cuts of meat which need time to break down and become tender. Be patient and you’ll be rewarded with tender beef that falls apart.

  • There are two ways you can thicken your casserole sauce. Firstly, you can toss the beef in flour or cornflour prior to searing. Secondly, you can thicken your sauce towards the end of cooking by mixing 2 tbsp of cornflour with cold water to form a paste, add to your sauce and allow to cook for a further 30 minutes.

  • The possibilities are endless, casserole is extremely versatile. At Coombe Farm Organic our personal favourites include, creamy mashed potatoes, fresh green vegetables, crusty bread or dumplings.

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