Beef Casserole Recipe

This beef casserole recipe is very tasty. It has the flavour of delicate spices and the tang of oranges. It makes very good gravy or sauce and goes well with baked potatoes and some crisp green vegetables. The basic ingredients are set out above in the photograph it is a real comfort dish for cold damp days
Ingredients
2 tablespoons of olive oil
3 1/2 cups--450gm--1 lb of onions chopped or small onions or shallots left whole
2 garlic cloves chopped
4 cups--900gm--2 lb of stewing beef cut into cubes, I prefer bite size pieces
1/2 teaspoon of ground cinnamon
1 teaspoon of cloves
1 teaspoon of ground cumin
2 tablespoons of tomato puree or tomato ketchup
1 1/4 pints--750 ml of either red wine or a dark beer such as Guiness
1 orange with the rind grated and the juice extracted
1 bay leaf
salt and fresh ground black pepper
chopped parsley or basil to garnish
Method
Use a casserole which can be used on top of the oven and then be placed into the oven or prepare in a large pan and then transfer to a casserole dish.
pre-heat the oven to gas 2, 150C or 300F
Heat the olive oil in the casserole
Add the onions and cook till they are soft and brown but not burnt
Add the garlic and cook gently for 2 minutes
I now prefer to remove the onions and garlic and just put aside on a plate
Add the beef to the pan and fry until it is browned and sealed about 5 minutes
Then put the onions and garlic back into the casserole with the beef
Add the spices, tomato puree or ketchup and add salt and pepper to taste
Add the wine or beer and stir well
Add the grated orange rind, the orange juice and the bay leaf.
Boil the casserole, cover with foil and put on the lid.
Cook the casserole for 2 1/2 hours. Check after 1 hour, stir and let it cook

Garnish with chopped herbs. I serve it with baked or roast potatoes and green vegetables
Enjoy

Beef ,Onion and Mushroom Casserole

This casserole is great for those cold days and very tasty. I make double the quantity and freeze for later use.
Ingredients
2 cups--550 gm--1 lb stewing beef, braising steak or rump steak. These are the names for it in the UK. I cut it into chunks and remove the fat. I keep some fat to add to the flavour and any veins of fat will melt away during cooking.
2 large onions chopped
2 cups--200 gm--8 oz--sliced or chopped mushrooms
1 oxo cube or 1 beef stock cube
2 cloves of garlic chopped very fine
1 teaspoon of tarragon
water to cover, about 1/2 pint--250 ml
salt and pepper
1 teaspoon of cornflour
Method
Place meat, onions, garlic, mushrooms, salt, pepper and tarragon into a casserole dish. Crumble the stock cube over the ingredients and then add water. I then cover the casserole dish with foil and place the lid on the top.
I cook it at gas 5, 190C, 375 F for 2 1/2 hours. I check after 1 hour to see if it needs any extra water. At the end of cooking put the cornflour into a cup, add 2 teaspoons of water, stir until it is smooth and add to the casserole, stir well and it will thicken the gravy.
Serve with baked potatoes and a green vegetable.
Variations
1. Use lager , beer, stout or Guinness instead of water, this makes it really tasty.
2. Use mixed herbs, thyme, oregano instead of tarragon. I expect you will have a personal preference but I love tarragon.
3. You can fry the meat in a pan with some olive oil and then put it into the casserole, this will seal in the juices and add to the flavour. If you toss the meat in flour prior to frying it will then thicken the casserole.
4. Omit the garlic if it is not to your taste.