Rich Beef Pot Pie/Casserole
photo by JoyfulCook
- Ready In:
- 1hr 25mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 1 kg chuck steak, big dice
- 125 125 g lardons, small cube or 125 g ham, pieces small cube
- 1 1⁄2 tablespoons oil
- 1⁄2 cup water
- 2 -3 beef bouillon cubes
- cayenne, a few shakes
- 1⁄2 teaspoon provance herbs or 1/2 teaspoon mixed herbs
- 1⁄2 teaspoon oregano
- 1⁄4 teaspoon basil
- 1⁄2 cup dry red wine
- 2 onions, chopped
- 1 celery rib, chopped small
- 200 g mushrooms, small, peeled and in chunks
- 1 (425 g) can canned tomatoes, blended with the juice
- salt and pepper
directions
- Trim and cube meat, brown in large saucepan in the oil, in batches. Remove beef from the pan. Add the onions, ham or bacon, celery and mushrooms to the pan and sauté until soft.
- Add the wine, tomatoes, stock cubes, water, herbs and a few shakes of cayenne.
- Bring to the boil. Return meat to the saucepan and simmer, covered, for 1 hour. 10 minutes before its cooked add the seasoning.
- Thicken with corn flour.
- Serve with hot vegetables or can be used as a filling for a Pot Pie. It is real nice either way.
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Reviews
-
This is one of the best casseroles I have ever tasted, the flavours are rich and dense and just downright delicious. I put the meat into a big pyrex lasagne dish and covered in flaky pastry. My son came for dinner and ate 2 big helpings and said it was the best pie he has ever eaten. This will go in to my top recipe cookbook for 2009. Thanks for sharing a great recipe.
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RECIPE SUBMITTED BY
JoyfulCook
United Kingdom
We now reside back in England after returning from Australia after most of our working life there. I have been fortunate enough to have lived in many countries when I was younger and therefore many of my recipes reflect this! Love to cook. love to travel too