Beef & Ale Casserole with Horseradish & Stilton Dumplings

Beef & Ale Casserole with Horseradish & Stilton Dumplings

An extremely simple to make beef and ale casserole which is full of flavour!  The dumplings make this dish unique... this is a must try! 

Serves 4

Preparation time:  15 minutes

Cooking time:  2 hours 15 minutes

Ingredients

For the casserole:

2 tbsp vegetable oil

2 large onions, thickly sliced

750g braising steak, cut into 2-3cm cubes

3 tbsp plain flour

Freshly ground pepper & salt

2 large carrots, peeled & sliced

2 tbsp demerara sugar

2 tbsp balsamic vinegar

2 tbsp Worcestershire sauce

2 tbsp tomato puree

550ml bottle of Newcastle Brown Ale

For the Dumplings:

200g self-raising flour

100g vegetable or beef suet

½ tsp salt

75g Stilton, crumbled

1 tbsp finely chopped parsley

1 tbsp hot horseradish (from a jar)

150ml water

To serve:

2 tbsp chopped fresh parsley

Steamed green vegetables

Preparation method

1.  Preheat the oven to 160°C/Gas Mark 3.

2.  Heat the oil in a large casserole and add the onions, cook until they start to colour.  

3.  In a large bowl toss the beef in the flour and season well.  Add to the casserole (there is no need to brown the meat).  Now add all the remaining casserole ingredients and bring to the boil.  Cover with a lid and place in the oven for 1 ½ hours.

4.  In the meantime, make the dumplings.  In a large bowl, mix together the flour, suet and salt using your fingertips to break up the suet.  Now add the Stilton and the parsley.

5.  Combine the horseradish and the water together then place in the bowl.  Bring the mixture together with your hands until you have a dough consistency.  Then, using your hands roll the dough into 8-10 balls and set aside and cover.

6.  When the beef is soft and tender, season to taste.  Now drop the dumplings on top, cover with the lid and return to the oven for 30 minutes.

7.  Now that the dumplings have puffed up, remove the lid and raise the temperature to 180°C/Gas Mark 4.  Cook until the dumplings have developed a crust.  Scatter with parsley and serve on warm plates with steamed green vegetable, enjoy!

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Braised Beef with Gentleman’s Relish

Braised Beef with Gentleman’s Relish

A wonderfully delicious satisfying meal, perfect for a winters evening!  The gentleman’s relish compliments this dish perfectly.

Serves 4

Prep time:   10 minutes

Cooking time: 1 hour 45 minutes

Ingredients

500g/17 ½ oz stewing steak

50g/2 oz plain flour

1 tbsp olive oil

1 onion, peeled & sliced

2 celery stalks, chopped

2 carrots, peeled & chopped

225g/8 fl oz red wine

1 litre/ 1 ¾ pints beef stock

Freshly ground salt & pepper

For the Gentleman’s Relish

150g/5 oz salted anchovy fillets

250g/9 oz butter

½ cayenne pepper

½ tsp ground nutmeg

½ tsp ground cinnamon

Freshly ground black pepper

½ lemon, juice only

1 tbsp Worcestershire sauce

½ clove garlic, peeled

To serve

Buttery mashed potato

Method

1.  Dredge the stewing steak with the flour then heat the oil in a large casserole dish.  Fry the meat in the dish until browned all over and remove with a slotted spoon, you may have to do this in batches.

2.  Add the vegetables and fry for 2-3 minutes then pour in the red wine; use a wooden spoon to scrape off all the browned bits.

3.  Add the stock to the dish and bring to the boil, return the meat back to the dish.  Reduce the heat to a simmer and cook for 1 ½ hours until the meat is tender, season to taste.

4.  To make the Gentleman’s relish, place all the ingredients into a food processor and blend.  Spoon the butter onto a large piece of cling film and roll up into a large sausage and place into the fridge to chill.

5.  Serve the braised beef with a slice of Gentleman’s relish and some buttery mash, enjoy!

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Chinese Chilli Bean Beef Stew

Chinese Chilli Bean Beef Stew

A delightful melt in the mouth beef stew with a kick, delicious! 

Serves 4

Prep time:  10 minutes

Cooking time: 2 hours

Ingredients

3 garlic cloves, crushed

2.5cm/1inch fresh root ginger, peeled and finely sliced

1 red chilli, deseeded and finely chopped

1 onion, sliced

2 medium carrots, peeled and cut into thick slices

1kg/2 ¼ lb braising beef

1 litre/ 1 ¾ pints vegetable stock

2 tbsp chilli bean paste

1 tbsp light soy sauce

1 tsp dark soy sauce

2 tsp brown sugar

2 tbsp cornflour mixed with 2 tbsp water

To serve

2 spring onions, chopped

1 small handful of fresh coriander, chopped

Jasmine rice, cooked as per packet instructions

Method

1.  Place all the ingredients except the cornflour mixture into a large pan or wok and bring to the boil.

2.  Cover the pan and reduce to a simmer and cook for 2 hours.

3.  Add the cornflour mixture to the stew and mix through.

4.  Serve with jasmine rice and garnish with the spring onions and coriander.  Enjoy!

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Beef Tagine

Beef Tagine

This sweet and spicy tagine is a savoury combination of prunes and beef steak stewed with saffron, cinnamon, ginger and harissa. Pistachio nuts are scattered over the tagine as a garnish. Delicious and easy to make containing no added fat whatsoever which works equally well as a family dinner or special occasion meal.  Delicious!

Serves 4

Prep time:  10 minutes

Cooking time: 2 hours

Ingredients

1kg/2.2 lbs braising steak, fat trimmed and cubed

1 onion, chopped

2 cloves of garlic, crushed

25g fresh ginger, peeled & grated

1 tsp ground cumin

½ tsp ground cinnamon

A small pinch of saffron

1 tsp harissa paste

Freshly ground salt & pepper

650ml beef stock

175g prunes, halved

3 tomatoes, peeled & chopped

To serve

2 tbsp chopped parsley

75g shelled & halved pistachios

Rice or couscous

Method

1.  Place the beef into a tagine or casserole dish/large saucepan.  Add the onion, garlic, ginger, cumin, cinnamon, saffron, harissa paste and seasoning.  Pour over the stock and bring to a simmer, cover and simmer for 1 ½ hours or until the meat is tender.

2.  Add the prunes and tomatoes to the dish and let simmer uncovered for a further 30 minutes.

3.  Season to taste and stir in the parsley.  Serve with rice or couscous and a sprinkling of pistachio nuts... enjoy!

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Beef Goulash

Beef Goulash

A hearty & warming dish!  A simple and tasty recipe which is full of flavor – one of the best beef goulash’s I have ever tasted!

Serves 4

Prep time:  15 minutes

Cooking time: 2 hours

Ingredients

2 tbsp vegetable oil

750g/1 lb 10oz lean braising beef, cut into chunks

1 large onion, chopped

1 garlic clove, crushed

1 tbsp paprika

1 tbsp smoked paprika

400g/14oz tin of chopped tomatoes

2 tbsp tomato puree

1 large red pepper, de-seeded and chopped

175g/6oz button mushrooms, halved

600ml/ 1 pint beef stock

1 tbsp cornflour

1 tbsp water

Freshly ground salt & pepper

To Serve

Sour cream

Fresh parsley, chopped

Long grain rice, cooked as per packet instructions or crusty bread

Method

1.   Heat half of the oil in a large frying pan and cook the beef for 3 minutes or until browned, set aside.

2.  Add the remaining oil to the pan and fry the onions and garlic on a low heat for 3-4 minutes, return the meat to the pan and add the paprika, stir well.

3.  Now add the tomatoes, tomatoes puree, red pepper, mushrooms and cook for 2-3 minutes stirring well.  Pour in the stock and bring to the boil, reduce the heat, cover and let simmer for 1 ½ - 2 hours until the meat is tender.

4.  Mix the cornflour and water together and add to the pan, stir until thickened.  Cook for 1 minute and season to taste.

5.  Serve the goulash with chopped parsley, sour cream and rice or crusty bread to mop up all the delicious juices.

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Beef bourguignon with mashed potatoes

Beef bourguignon with mashed potatoes

A delicious and rustic French classic! Red wine, brandy, pancetta, shallots, mushrooms and herbs, what a wonderful combination for beef!

 

Serves 4

Prep time:  15 minutes

Cooking time: 2 hours 20 minutes

Ingredients

2 tbsp plain flour

salt and freshly ground black pepper

1 kg/2lb 4oz shin of beef, cut into large cubes

2 tbsp olive oil

150g/5oz pancetta, cut into small chunks

2 carrots, peeled and finely chopped

1 shallot, finely chopped

1 large onion, sliced

2 garlic cloves, crushed

50ml/2fl oz brandy

500ml/18fl oz Burgundy, or other red wine

250ml/9fl oz beef stock

1 tbsp tomato puree

2 bay leaves

2 sprigs thyme, leaves finely chopped

2 sprigs flat leaf parsley, finely chopped

25g/1oz butter

150g/5oz small baby onions

200g/7oz chestnut mushrooms

For the mash

1kg/2lb 4oz floury potatoes, peeled and cut into chunks

110g/4oz butter

110ml/4fl oz full-fat milk

Method

1.  For the beef bourguignon, sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Dredge the beef in the seasoned flour and set aside.

2.  Heat one tablespoon of the oil in a large frying pan and fry the pancetta for 1-2 minutes, or until golden-brown and set aside.   Add the beef in batches and fry for a further 4-5 minutes, or until browned on each side, set aside.   Add the carrots, shallot, onion and garlic and fry for 4-5 minutes, or until just softened.

3.  Now add the beef and pancetta to the pan and add the brandy and slowly tilt the pan towards the gas flame, or light it with a match. Let the flames flare up then die down.

4.  Add the red wine, beef stock and tomato puree, bring to a simmer. Add the bay leaves, thyme and parsley then cover and cook on a low heat for two hours, or until the beef is tender and the sauce has thickened.

5.  Heat the butter and remaining oil in a frying pan and fry the baby onions for 4-5, or until just golden-brown.

6.  Add the browned onions and chestnut mushrooms to the beef mixture and cook for a further 20 minutes. Season, to taste, with salt and freshly ground black pepper.

7.  Meanwhile, for the mash, cook the potatoes in a pan of boiling salted water for 12-15 minutes, or until the potatoes are tender.

8.  Drain and return to the pan, then place over the heat for one minute to drive off any excess moisture.

9.  Mash the potatoes well, then add the butter and milk and beat with a wooden spoon until smooth. Season, to taste, with salt and freshly ground black pepper.

10.  To serve, spoon some mash onto serving plates and spoon the beef bourguignon alongside.

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the BEST Sausage Casserole

The BEST Sausage Casserole

This is a wonderful comforting and warming dish!  Use your favourite varieties of sausages to create the best Sausage Casserole and serve with rustic bread.  I used pork, black pudding & apple sausage and red onion marmalade pork sausages from the farmers market... delicious!

Serves 6

Prep time: 30 minutes

Cooking time: 50 minutes
Ingredients

1-2 tbsp vegetable oil

12 of your favourite pork sausages

6 rashers of smoked streaky bacon, cut into 2.5cm lengths

2 onions, thinly sliced

2 garlic cloves, crushed

1 tsp smoked paprika

1 x 400g can chopped tomatoes

300ml chicken stock

2 tbsp tomato puree

1 tbsp Worcestershire sauce

1 tbsp dark brown muscovado sugar

1 tsp dried mixed herbs

2 bay leaves

4 sprigs of fresh thyme

100ml red wine

1 x 400g can of mixed beans, drained and rinsed

Freshly ground salt & pepper

Method

1.  Heat a large lidded frying pan or wok and add the oil once heated add the sausages and cook on a low heat for 10 minutes until the sausages are evenly browned.  Remove the sausages and set aside.

2.  Now add the bacon to the pan and cook until brown and crisp, set aside with the sausages.

3.  Add the onions to the pan and fry on a medium heat until softened, add more oil if necessary, stir often – this should take around 5 minutes.  Now add the garlic and fry for a further 2-3 minutes.

4.  Sprinkle the smoked paprika and cook for around 30 seconds.

5.  Add the tomatoes, chicken stock, tomato puree, Worcestershire sauce, herbs and wine – boil and bring to the simmer.

6.  Add the sausages and bacon and simmer with the lid on for 20 minutes stirring occasionally.

7.  Now add the beans and cook for a further 10 minutes, stirring occasionally until the sauce has thickened.

8.  Season to taste and serve with rustic bread.

Cooks Tips

v  This casserole freezes brilliantly.

v  Add various flavoured sausages for more taste.

v  Substitute red wine for white wine or if you don’t want to add alcohol add water.

v  Substitute smoked paprika for hit chilli powder.

For all your kitchen & cooking needs please visit http://www.recipe-shop.co.uk

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Stifado (Greek Beef Stew)

Stifado (Greek Beef Stew)

This aromatic stew of beef and onions cooked in red wine is a popular Greek dish.  Best served with roast potatoes or crusty bread!

Serves 4

Prep time: 20 minutes

Cooking time: 3 hours
Ingredients

2 onions, peeled & sliced

3 garlic cloves, crushed

568ml/1 pint beef stock

454g/1lb stewing steak, fat removed & cubed

1 level tbsp tomato puree

170ml/6 floz red wine

2 tbsp red wine vinegar

2 sprigs of thyme

1 sprig rosemary

1 bay leaf

½ tsp cumin seeds

½ tsp cloves

1 cinnamon stick

454g/1lb shallots, peeled

Juice of ½ lemon

Freshly ground salt & pepper

2 tbsp fresh coriander, chopped

Method

1.  Place the onions, garlic and 284ml/ ½ pint of the stock in a large ovenproof casserole dish, cover and bring to the boil.  Boil for 5-10 minutes, then reduce the heat and simmer uncovered for 20-30 minutes, until the onions are tender and golden.

2.  Add the cubed beef and cook over a low heat, turning occasionally, until browned all over.  Stir in the tomato puree, red wine, vinegar and herbs and the remaining stock.

3.  Tie the cumin seeds, cloves and cinnamon stick in a piece of muslin and place in the dish.  Cover and cook in a pre-heated oven at 170°C, 325°F, Gas mark 3 for 2 ½ hours.

4.  Place the shallots in boiling water and blanch for 1 minute.  Drain and add to the casserole 1 hour before the end of cooking.

5.  Remove the herbs and spice bag from the casserole.  Add the lemon juice and seasoning.  Sprinkle with coriander and serve with roast potatoes or crusty bread.

Cooks Tips

v You can cook the stew a day in advance and store in the refrigerator.

For all your kitchen & cooking needs please visit http://www.recipe-shop.co.uk

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