Beef & Sherry Casserole
We are in Summer, right?
You wouldn't know by looking out the window. Like an over-eager teenage boy, we peaked too soon. We lost ourselves in heady days of heat and sunshine, drinks by The Canal. Now, it's all miserable outside with wind and rain.
So on days like this, you can only yearn for something comforting and filling. A dish of deep satisfaction, tasty and hearty, happy sitting in a bowl. Which is exactly the criteria my Beef & Sherry Casserole meets.
Casseroles are deceiving. They never really look like much. Their brown liquid and brown meat never photograph well. They don't have the same sexy appeal as say, a Freakshake .
However, that does not make them any less enjoyable.
Don't be put off by the list of ingredients. You esentially toss everything in the one dish once the meat is browned and let it do its magic in the oven.
BEEF & SHERRY CASSEROLE
500g casserole steak, sliced
1 lamb oxo cube
1.5l of beef stock
125ml of sherry
Knob of butter
2 tablsepoons of corn flour
Dash of worchesthire sauce
Fresh rosemary, chopped
5 large potatoes, peeled and diced
100g of green beans
50g button mushrooms
4 carrots, peeled and diced
Handful of frozen broccoli and cauliflower
- Pre-heat oven to 180 degrees.
- In a large pan, place your knob of butter and the crumbled oxo cube and melt over a medium heat. In small batches so there's plenty of room, add your sliced casserole steak and brown. Transfer to an oven dish.
- Add carrots and mushrooms to pan and brown softly in beef juices. Transfer to oven dish.
- Pour in beef stock and to it, add worcestershire sauce, rosemary and sherry and bring to the boil. Add in potatoes and continue to cook for 8 minutes.
- Remove potatoes and transfer to oven dish. Add the cornfloor to the stock and whisk until thickened. Pour fortified stock over the ingredients in the oven dish. Cover with tinfoil or a lid and bake in oven for 45 minutes.
- Serve with creamy mashed potatoes.
You wouldn't know by looking out the window. Like an over-eager teenage boy, we peaked too soon. We lost ourselves in heady days of heat and sunshine, drinks by The Canal. Now, it's all miserable outside with wind and rain.
So on days like this, you can only yearn for something comforting and filling. A dish of deep satisfaction, tasty and hearty, happy sitting in a bowl. Which is exactly the criteria my Beef & Sherry Casserole meets.
Casseroles are deceiving. They never really look like much. Their brown liquid and brown meat never photograph well. They don't have the same sexy appeal as say, a Freakshake .
However, that does not make them any less enjoyable.
Don't be put off by the list of ingredients. You esentially toss everything in the one dish once the meat is browned and let it do its magic in the oven.
BEEF & SHERRY CASSEROLE
500g casserole steak, sliced
1 lamb oxo cube
1.5l of beef stock
125ml of sherry
Knob of butter
2 tablsepoons of corn flour
Dash of worchesthire sauce
Fresh rosemary, chopped
5 large potatoes, peeled and diced
100g of green beans
50g button mushrooms
4 carrots, peeled and diced
Handful of frozen broccoli and cauliflower
- Pre-heat oven to 180 degrees.
- In a large pan, place your knob of butter and the crumbled oxo cube and melt over a medium heat. In small batches so there's plenty of room, add your sliced casserole steak and brown. Transfer to an oven dish.
- Add carrots and mushrooms to pan and brown softly in beef juices. Transfer to oven dish.
- Pour in beef stock and to it, add worcestershire sauce, rosemary and sherry and bring to the boil. Add in potatoes and continue to cook for 8 minutes.
- Remove potatoes and transfer to oven dish. Add the cornfloor to the stock and whisk until thickened. Pour fortified stock over the ingredients in the oven dish. Cover with tinfoil or a lid and bake in oven for 45 minutes.
- Serve with creamy mashed potatoes.
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