Serves: 4; Cals per portion: 392; Prep time: 10 mins; Cook time: 55 mins
- 1 tbsp olive oil
- 1 onion, peeled and chopped
- 2 garlic cloves, peeled and crushed
- 1 ½ lb (675g) lean minced beef
- 2 tsp hot chilli powder
- 2 tbsp flour
- 2 tbsp tomato puree
- ¾ pt (450ml) beef stock
- 397g can chopped tomatoes
- 430g can red kidney beans, drained
- 1 green chilli, chopped
- salt and ground black pepper
- soured cream and freshly chopped parsley to garnish.
Step One – Heat the oil in a large saucepan and sauté the onion and garlic for 3 mins. Stir in the minced beef and chilli powder and continue to cook, stirring frequently, for 5 mins, or until sealed.
Step Two – Stir in the flour and tomato puree, cook for a further 1 min, then add the stock, tomatoes, beans and chilli. Season well. Bring to the boil, then reduce the heat and simmer for 40 mins. Transfer to a serving dish and garnish with soured cream sprinkled with chopped parsley.
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Recipe courtesy of Easy Living
If you’ve never made a casserole before, this is the place to start. This one couldn’t be simpler, as most of the cooking takes place slowly in the oven. It has a lovely flavour and plenty of juice – don’t leave out the orange zest as it really lifts the flavour of the meat.
Serves: 6-8 Prep time: 35 mins Cook time: 3 hours Cals per serving: 619 Fat: 28g
Ingredients: 2 tblsp olive oil; 4 rashers streaky bacon, roughly chopped; 6 small brown onions or shallots, peeled and quartered; 2 cloves garlic, crushed; 3 carrots, sliced; 1 ½ kg (3 lb) chuck steak or braising / stewing beef, cut into 3 cm (1 ¼ in) cubes; 2 tblsp plain flour; 500ml (16fl oz) beef stock; 250ml (8 fl oz) red wine; grated zest of ½ an orange; 4 sprigs thyme; 2 bay leaves; 2 tblsp flat-leaf parsley, chopped
Step One: Heat the oven to 160oC (gas mark 2-3). Heat the oil in a large frying pan over a medium heat and cook the bacon for 2 minutes. Add the onion, garlic and carrot and cook, stirring occasionally, for 6-7 minutes, or until the onion is tender. Transfer to the casserole dish. Add the beef to the casserole dish and sprinkle with the flour. Mix well.
Step Two: Stir the stock, wine, orange zest, thyme and bay leaves into the casserole and bring to the boil over the medium heat. Cover, transfer to the oven and cook for 3 hours. Stir the meat occasionally as it cooks.
Step Three: Remove from the oven. Stir in the parsley and season to taste. Serve with mashed potatoes or buttered noodles and plenty of crusty bread.
Lobscouse, or Scouse as it’s commonly known, was originally a sailor’s stew of meat, vegetables and hardtack – a hard, salt-less biscuit. These days, it’s usually a stew made from stewing beef or lamb and leftover vegetables.
Daisy-Anne Borge says of her version of Lobscouse “I used to make this dish when times were lean. But my family still enjoy the recipe as it is cheap, quick and easy – and very satisfying too.” You could also add a little extra flavour by beating in some freshly grated nutmeg, the juice of a lemon or even a little chilli or curry powder.
Ingredients: 1 1/2-2lb (675-900g) potatoes; 1 onion, diced; 5 fl oz (150ml) milk; 13oz (340g) tin corned beef, diced; any cooking vegetables, chopped; 1 oz (25g) butter; salt and black pepper
- Preheat the oven to 200oC/400oF/Gas Mark 6. Boil potatoes until tender, then drain thoroughly and mash.
- Boil onion in milk until soft, drain and add to the mash with corned beef, vegetables and butter. Season to taste with salt and pepper. Turn the mixture into a buttered ovenproof dish and cook for 20-25 mins. Serve with fried eggs on top.
Ingredients: 1 lb (450g) lean stewing steak; 1 jar Marks & Spencer Beer and Onion Casserole Sauce; 1 dsp horseradish sauce
Preheat the oven to 150-180oC/300-350oF, gas mark 2-4. Place steak in a casserole dish. Add Sauce, cook in oven for 3-4 hours. Just before serving, stir in the horseradish sauce. Serve with unlimited potatoes and other vegetables.
To keep this dish crisp, be sure to cook over a constant high heat. It works just as well with veal or pork.
Serves : 4
Ingredients: 1 tblsp sunflower oil; 3 garlic cloves, sliced; 2 red chillies, sliced; ½ tsp finely chopped ginger; 14oz (400g) beef, cut into strips; 14oz (400g) green beans, cut into 1 in (2.5cm) pieces; juice of ½ lemon; 4 tblsp stock; ½ tsp sugar; salt and black pepper; freshly chopped basil, to garnish.
- Heat oil in a wok or a large frying pan. Add garlic, chillies and ginger, and stir-fry for 1 minute. Add beef, stir-fry for 1 minute. Add beans, stir-fry for 1 minute.
- Add remaining ingredients, except basil, and stir-fry for 4-5 minutes. Garnish with basil and serve with Chinese noodles.
A Gary Rhodes recipe
This slowly braised beef, stuffed with bacon then served in its own sauce, is a real rich classic and a meal from one pot. The texture of the meat in this dish becomes really moist and tender, while the bacon and lemon flavours go together so well. I like to use rashers of back bacon (smoked or unsmoked) at least ¼ in (5mm) thick. This will give you plenty of meat content in the rolled olives. Incidentally, to avoid confusion, anything rolled up and secured with a cocktail stick is an “olive”.
Ingredients: 4 x 4-6oz (100g – 175g) slices beef topside or rump; 1 tsp freshly chopped thyme; finely grated zest of 1-2 lemons; 4 x ¼ in thick (5mm) rashers back bacon; oil; 1 ½ – 2 pints (900ml – 1.2 litres) beef or chicken stock; 1 garlic clove; 1 small thyme sprig; 2-3 carrots; 2 onions; 1 large swede; 3 celery sticks; 2-3 large potatoes; 1 leek; 2oz (50g) butter
- Place the beef slices between 2 sheets of cling-film and flatten with a rolling pin, to give escalopes ¼ in (5mm) thick. Season with salt and pepper.
- Mix together the chopped thyme and grated lemon zest and sprinkle over each beef escalope. Then lay a rasher of bacon on top of each escalope and roll up to make an olive. Secure each with two cocktail sticks and season with salt and pepper.
- Heat a little oil in a frying pan, add the olives and brown evenly. Then remove them from the frying pan and place in a saucepan with the stock. Add the garlic and thyme sprig. Then bring the stock to the simmer and cook for 1 – 1 ½ hours, skimming any impurities from the surface of the stock.
- Prepare all the vegetables and chop them into ¾ in (2cm) dice. Then add them – except the leek – to the stock for the last 20-25 minutes of cooking time. Add the leek to the pan for the last 5 minutes of cooking time.
- Strain 10fl oz (300ml) stock into a saucepan, boil to reduce by half. Whisk in butter. To serve, remove thyme sprig and garlic, spoon veg into centre of plates or bowls. Sit olives on top, remove cocktail sticks, spoon the sauce over.
For braising the beef olives:
A Gary Rhodes recipe book:
Ingredients: 1 tblsp sunflower oil; 1 onion, peeled and chopped; 225g corned beef; 3 tomatoes, quartered; 2 bananas, cut into chunks; 1 large potato, cooked and mashed
- Heat oil in a frying pan and fry onion until soft. Cut corned beef into cubes and add to the pan with tomatoes, banana and potato. Cook for about 10 mins. Serve with a green salad.
This stew really does look after itself. The beef is simmered slowly to produce the most delicious stock, which gives a really glossy, well-flavoured sauce. If using a pressure cooker, cook the stew for 50 minutes. You can also add a bay leaf, orange peel, fresh thyme or Worcester sauce to help liven up the other flavours.
Ingredients: Cooking oil; 2lb (900g) stewing steak, cut into 1 1/2 in (4cm) cubes; 3 onions, sliced; 1 garlic clove, crushed; 2 glasses red wine (about 8 fl oz/250ml); 1 lb (450g) button mushrooms; 1· packet Crosse & Blackwell Bonne Cuisine Madeira Wine Gravy or White wine Gravy; Salt and pepper
* Heat a little oil in a frying pan and fry half the steak for a few minutes to seal. Repeat with the rest and set aside.
* Place the onions, garlic and red wine in a large pan and boil until reduced by half. Add the sautéed steak and 2 pints (1.2 litres) water, bring to a gentle simmer, then cover and cook for 1 hour. Add the mushrooms and cook for a further 30-40 minutes. You could also add some sliced carrot and celery to the stew at this stage.
* When beef is tender, mix gravy powder with a little water until smooth. Stir in and simmer for 5 minutes. If sauce is too thin, boil and reduce. Season to taste and serve.
A recipe by Gary Rhodes
His tender braised beef with a boozy touch is staggeringly tasty!
Beef braised in ale gets my taste buds tingling! The very rich gravy is his favourite part of the dish and he loves mopping up the last drops with crusty bread! It is so easy to do – once prepared in the casserole dish, it can be virtually forgotten about while it braises, filling your kitchen with an appetising aroma.
Ingredients: 2 lb (900g) silverside or chuck steak joint; salt and pepper; ½ oz (15g) beef dripping, or cooking oil; 4 onions, sliced; sprig of fresh thyme; 1 lb (450g) button mushrooms, washed; 15fl oz (450ml) strong beer (bitter); 10fl oz (300ml) beef stock (cubes can be used); 2 tblsp tomato puree; freshly chopped parsley, to garnish
- Preheat oven to 200oC/400oF, gas Mark 6. Season beef with salt and pepper. Heat dripping or 2 tblsp in a roasting pan and brown beef on all sides. Set aside. Heat 2 tblsp oil in an ovenproof casserole dish, sweat onions for a few minutes, along with the thyme. Add mushrooms, beer, stock and tomato puree. Then place beef in casserole dish and simmer, skimming off any impurities. Once simmering, cover with a lid and cook in oven for 2-2 ½ hours. The beef will be so tender, you could almost carve it with a spoon!
- When cooked, remove beef from the casserole dish and wrap in foil. With a slotted spoon, remove onions and mushrooms from the dish and set aside. Reboil beer gravy, skimming as it boils. Check flavour and consistency. Once strong in taste, if the gravy is too thin, thicken with a little cornflour mixed with water.
- Return onions and mushrooms to the gravy and reheat. Carve beef into portions and spoon gravy over the top. Garnish, serve.
Serves: 4; Prep: 10 mins; Cook: 15 mins; Cals per portion: 270
Strips of beef in a sweet and sour sauce – better than a takeaway any day!
Ingredients: 1 lb/450g steak, suitable for grilling or frying; 1 tbsp/15ml sunflower oil; 2 sticks celery, sliced; 1 green pepper, deseeded and thinly sliced; 1 red pepper, deseeded, and thinly sliced; 4oz/125g large flat mushrooms, thinly sliced; 1 tsp/5ml salt; 1 tsp/5ml sugar; 1 tbsp/15ml tomato puree; 1 tbsp/15ml dark soy sauce; 1 tbsp/15ml cornflour; 1 tbsp/15ml vinegar; 4oz/125g mangetout
- Cut the beef into thin strips. Heat oil in a frying pan and fry beef for 4-5 minutes. Add celery, peppers and mushrooms and fry for 3 minutes. Stir in salt, sugar, puree and soy sauce.
- Blend the cornflour with the vinegar and stir into the pan. Bring to the boil, stirring constantly until it thickens. Add the mangetout and heat through for 1 minute. Serve immediately.
- Tip: Rump steak is best for stir frys, other more economical cuts which are equally suitable for this dish are silverside or topside.