I’ve been cooking this casserole in one form or another for nearly 35 years. It’s based on a casserole my Nan used to make. Before I go on to the recipe itself a few hints.
- You can use braising steak and you don’t have to cube it just leave it steak form.
- I use shallots but you can use small onions (the ones used for pickling) or cut onions into quarters.
- You can add carrots and / or mushrooms for a change of taste.
- You can add Worcestershire Sauce or a dash of tomato sauce / tomato puree if you want a richer sauce.
- I note in the recipe to use Beef Stock. This can be stock cube, fresh, Oxo, Bovril or home-made. I use Bovril or Oxo as that’s what Nan always used. You can also substitute up to half with red wine.
- Check seasoning when almost cooked. Stock tends to be highly seasoned so you may not need very much.
- The use of vinegar helps to tenderise the meat. You can use any type of vinegar – I usually use balsamic or Sherry.
- It can be served with boiled or mashed potatoes. I generally serve it with Dauphinoise Potatoes. It’s also tasty with just a hunk of bread as it my photo.
- I used to cook this casserole in the oven for a couple of hours. I then had an oven with a S (slow) setting so I put it in for 30 mins at Gas mark 6 then turn it down to S and leave for 4 -6 hours. Nowadays I use a slow cooker. First hour on High then turn down to low for rest of day so it takes about 6 hours generally.
So on to the recipe.
Use Imperial OR metric!!!
1lb / 500g diced stewing steak
80z / 225g Shallots
1oz / 25g flour
2 teaspoons dried sage
1 teaspoon French Mustard
1 pint / 568 ml beef Stock (made up as per instructions on whatever you are using.)
2 teaspoons Balsamic or Sherry Vinegar
Oil for frying
- Preheat the oven (if not using a slow cooker) to 150°C / 300°F / Gas Mark 2
- Place meat into a plastic bag with the flour and a large pinch of black pepper. Give the bag a shake to coat the meat with the flour.
- Heat a little oil in a frying pan and fry the meat in batches to seal and brown the meat. Place each batch into a casserole dish or slow cooker.
- Peel shallots and add to the meat in the dish. (Add any other vegetables you are using now)
- Pour stock into the frying pan and bring to the boil and stir to deglaze the pan.
- Add vinegar and mustard to the stock and stir. Pour over the meat and vegetables.
- Add sage and stir well.
- Place lid on casserole dish and put in the pre-heated oven for 2½ hours.
- OR if using a slow cooker, cook on high for 1 hour then turn to low for 4 to 6 hours.
- Adjust seasoning to suit your taste and serve.