This easy beef casserole is made from chunks of steak, braised slowly with carrots, onions and potatoes in a tomato-based beef stock. Once prepared and in the oven there is nothing more to do!
One-Dish Beef Casserole
- Preparation time: about 35 minutes
- Cooking time: 2 hours 45 minutes
- 700 g (1½ lb) stewing steak
- 28 g (1 oz) flour (3 tbsp)
- 2 tbsp oil
- 2 medium onions, sliced
- 450 g (1 lb) carrots, sliced (about 6 medium)
- 700 g (1½ lb) potatoes, peeled and sliced (4½ medium)
- ground nutmeg
- salt and freshly ground black pepper
- 1 x 400 g tin whole tomatoes (½ x 28 fl oz can)
- good beef stock
- 225 g (8 oz) peas (optional) (1½ cups)
- You will also need a lidded casserole dish and a frying pan/skillet for this recipe.
Preheat the oven to 170°C (325°F) (gas 3)
Place the flour in a medium-sized plastic food storage bag and add salt and pepper. Shake the bag to mix. Cut the steak into 2.5cm (1 inch) cubes and add to the bag. Shake again so the flour coats the steak. Remove the steak from the bag but reserve any remaining flour.
Heat the oil in the pan/skillet over a medium heat and, when just beginning to smoke, add the steak. Toss the steak so it will sear on all sides. This will need to be done in a few batches as you don’t want to overcrowd the pan or the cubes of steak will steam rather than sear. Put to one side.
Now reduce the heat and add the remaining 1 tablespoon of oil to the pan/skillet. When it is hot add the onions and carrots and gently cook for 5 minutes, tossing frequently.
Now layer steak, onions, carrots, and potatoes in the casserole dish, sprinkling each layer with a pinch of nutmeg and some seasoning as you go.
Sprinkle the remaining flour from the bag over the meat and vegetables and then add the tomatoes.
Finally pour over enough hotstock to come just over halfway up the ingredients.
Cover and cook for 2½ hours.
Peas may be added 15 minutes before the end of cooking.
Updated: March 9, 2020
I call these Cheat’s Crêpes Suzette because they aren’t flambéed just before serving. The crêpes with orange segments in orange sauce flavoured with Cointreau still make them sublime. (To flambé them, just follow the last steps of the method.)
Cheat's Crêpes Suzette
4 –6 servings
- Preparation time: About 30 minutes
- Standing time: 20 minutes
- Cooking time: About 25 minutes
- For the crêpes
- 115 g (4 oz) plain/all-purpose flour (1 cup less 1½ tbsp)
- pinch salt
- 2 eggs, large (U.K.)/extra large (N.A.)
- 240 ml (8 fl oz) semi-skimmed/partly skimmed milk (1 cup) mixed with:
- 60 ml (2 fl oz) water (¼ cup)
- 55 g (2 oz) butter (¼ cup, or ½ stick)
- For the orange sauce
- 55 g (2 oz) icing/powdered sugar (½ cup)
- 3 small oranges
- 85 g (3 oz) butter (3 tbsp, or ³⁄₈ stick)
- 1 tbsp Grand Marnier or Cointreau
- You will also need a 25cm (10 inch) heavy gauge aluminium frying pan/skillet.
Sift the flour and salt into a large mixing bowl.
Make a well in the centre of the flour and break in the eggs. Using an electric whisk or a balloon whisk, whisk the eggs into the flour, gradually adding the milk and incorporating the flour from around the edge of the bowl. Scrape any remaining flour down from the sides of the bowl with a rubber spatula and whisk again until all the mixture is smooth. It should be the consistency of thin cream. Set aside for 20 minutes.
Place five plates in a warm oven.
Meanwhile prepare the sauce. Squeeze the juice from one orange into a small pan and add the icing/powdered sugar. Stir to dissolve the sugar and then add the butter. Gently heat to melt the butter and then simmer for 2 minutes. The mixture will thicken slightly. Set the pan to one side.
Zest the two remaining oranges and put the zest to one side.
Now remove all the pith from the 2 oranges, separate into their segments and remove any pips. Cut each segment into three.
To makes the crêpes, first melt the butter. Spoon 2 tablespoons into the batter and whisk it in. The remainder will be used to smear the pan/skillet between cooking each crêpe using a wodge of kitchen paper.
Get the pan really hot, then turn down the heat a little, to a medium–high setting.
Use about 2 tablespoons of batter for each crêpe. It is easier to measure this into a ladle or measuring cup first and then use this to tip the batter into the pan/skillet in one go. Using the ladle or cup, hold it so that the base is very close to the bottom of the pan/skillet in the centre and then pour it in. As soon as the batter hits the hot pan/skillet, lift the pan/skillet and tip it round from side to side to get the base evenly coated with the batter. If there are any holes, just fill them in with extra batter using a teaspoon. It will take less than a minute to cook. Lift the edge with a palette knife to check the underside is golden.
Now flip the crêpe over. The other side will need less time to cook. Then slide it out of the pan onto a warmed plate.
Continue until there are 12 crêpes. Overlap them on the warmed plate as you go, keeping them warm in the oven, covered loosely with foil.
Pour the sauce into the pan/skillet and warm through. Add the zest and 1 tablespoon of the liqueur.
Then fold the crêpes into quarters, placing a few orange segments in each one. Add the crêpes to the pan along with any remaining orange segments.
Cook for 2 minutes to heat through.
Updated: March 9, 2020