Post by eloisesmum on Feb 15, 2006 23:34:37 GMT 9.5
Beef and vegetable casserole
Chuck or blade steak, diced.
1 onion, thickly sliced
2 carrots, peeled and sliced into big chunks
2 zucchinis, sliced into big chunks
2 eggplants halved and then sliced into big chunks.
2 celery stalks, sliced into big chunks
2 parsnips, sliced into big chunks
2 sweet potatoes, also sliced into big chunks
Some pumpkin, peeled and sliced into big chunks
4 mushrooms, sliced thinly.
Beef stock. If using cubes, crush 2 into the stew, if just using the powdered stock, just use two teaspoonfuls and add more if needed.
Worcestershire sauce, just a tablespoonful will be enough, according to taste.
Water.
Method
Heat oil in a large pot, fry onion and carrots for a few minutes, then add in meat and fry until meat is starting to brown.
Add in enough water to cover the meat. Add in Worcestershire sauce.
Add in Beef stock, when it just comes to the boil. If using cubes, crush two into the stew. If using the powder, add in about two teaspoonfuls. Add more if needed. Lower heat.
Add in salt and pepper if needed.
Add in zucchinis, eggplants, parsnips, sweet potatoes, pumpkin and celery. Add a little more water if necessary, to cover the vegetables. Stir, cover with a well fitting lid, then lower heat to a gentle simmer, stirring occasionally, for at least an hour and a half to two hours or so, until meat is cooked and very tender and vegetables are done.
Then add in mushrooms and continue cooking on the very gentle heat until everything is cooked and tender.
Ensure to check this dish is checked and stirred, while it is cooking to prevent it drying out. Add in more water during the simmering if needed.
Serve with mashed potatoes and steamed broccoli and cauliflower or plain boiled rice.
Adjust the quantities to suit your needs.
Chuck or blade steak, diced.
1 onion, thickly sliced
2 carrots, peeled and sliced into big chunks
2 zucchinis, sliced into big chunks
2 eggplants halved and then sliced into big chunks.
2 celery stalks, sliced into big chunks
2 parsnips, sliced into big chunks
2 sweet potatoes, also sliced into big chunks
Some pumpkin, peeled and sliced into big chunks
4 mushrooms, sliced thinly.
Beef stock. If using cubes, crush 2 into the stew, if just using the powdered stock, just use two teaspoonfuls and add more if needed.
Worcestershire sauce, just a tablespoonful will be enough, according to taste.
Water.
Method
Heat oil in a large pot, fry onion and carrots for a few minutes, then add in meat and fry until meat is starting to brown.
Add in enough water to cover the meat. Add in Worcestershire sauce.
Add in Beef stock, when it just comes to the boil. If using cubes, crush two into the stew. If using the powder, add in about two teaspoonfuls. Add more if needed. Lower heat.
Add in salt and pepper if needed.
Add in zucchinis, eggplants, parsnips, sweet potatoes, pumpkin and celery. Add a little more water if necessary, to cover the vegetables. Stir, cover with a well fitting lid, then lower heat to a gentle simmer, stirring occasionally, for at least an hour and a half to two hours or so, until meat is cooked and very tender and vegetables are done.
Then add in mushrooms and continue cooking on the very gentle heat until everything is cooked and tender.
Ensure to check this dish is checked and stirred, while it is cooking to prevent it drying out. Add in more water during the simmering if needed.
Serve with mashed potatoes and steamed broccoli and cauliflower or plain boiled rice.
Adjust the quantities to suit your needs.