Big-batch recipes you can make ahead and freeze to feed a crowd
Slow-cooked beef casserole Serves 8: Prep: 15 min Cook: 2 hr 15 min Cost per serving: £1.52
4tbsp olive oil 1kg stewing steak, cubed 4 red onions, peeled and sliced 2 garlic cloves, finely chopped 2tbsp seasoned flour 100g sliced mushrooms 600ml red wine 400g can chopped tomatoes 2tbsp sun- dried tomato paste Zest and juice of 1 orange 500ml beef stock 1tbsp Worcestershire sauce 500g baby carrots, trimmed 4 thyme sprigs and 3 bay leaves 1 Preheat the oven to 170C/gas 3. Heat 1tbsp of the oil in a large casserole dish and, when it’s really hot, brown the beef in batches, adding a little more of the oil when necessary. When all the meat is browned, set aside. Add the onions to the pan and cook for 10 min, until soft. Add the garlic and cook for a further 2 min. 2 Add the browned beef to the casserole dish with the flour. Stir and cook for a few min, until fully combined. Add the mushrooms, wine, tomatoes, sun-dried tomato paste, orange zest and the juice, beef stock, Worcestershire sauce, carrots, thyme and bay leaves. Then season well with salt and black pepper. 3 Bring the casserole to the boil, then cover and cook in the oven for 2 hours or until the meat is tender.
To freeze: When casserole is cool, put in a freezer-proof container and freeze. Thaw in fridge overnight then reheat until piping hot.