My favourite way of throwing a dinner together, is shopping at a local market inspired by the ingredients on offer. I throw a few fridge and cupboard staples into the mix, search the internet and adapt a recipe or two til I find something I reckon will work.
Yesterdays mix up was a huge hit at the Beach House. With 1kg of casserole beef brought from Brussels, and a wander at Fouesnant Market on Sunday, I managed to mix together a great Beef Casserole with a little help from Google! Perfect for an Easter Monday supper…….
- 1 kg casserole beef (cheap cut)
- 2 onions (roscoff of course!)
- 3 garlic cloves (fresh if you can find them)
- 3 leeks
- 3 carrots
- 2 tbsp worchestershire sauce
- 2 tbsp tomato puree (I had to cheat and use ketchup but it worked perfectly)
- 100ml red wine
- 500ml hot water
- 2 tbsp flour
- 2 cubes beef stock crumbled (I substituted pork ones – due to depleted stock in cupboard)
- 50g butter and a couple of tbsp of olive oil
Brown meat cubes in a little olive oil and set aside.
Melt the butter and olive oil in a large heavy casserole dish that can be placed in the oven.
Brown the sliced onion, 2cm slices of leek and carrot and garlic until lightly browned.
Add the flour and cook until incorporated (just a few minutes). Add the worchestershire sauce and puree, crumbled stock cubes and then the beef. Slosh in the red wine, and then add the water. Stir well.
When the casserole is simmering, transfer the pot into the over (covered) and cook at 160 degs for 2.5 hours. Check at this point as my casserole was perfect but you may need an extra 30 minutes in the oven uncovered, to thicken the gravy.
In the meantime prepare mashed potato to accompany the meal. My current favourite is boiling cubed potatoes and swede until soft, and then masking it all up with a little milk, a large knob of butter and some horseradish sauce…….. delicious!
While all this is bubbling, I can thoroughly recommend a seat in the sun, a good book and a glass of red wine…….