hun­gry hordes

Big-batch recipes you can make ahead and freeze to feed a crowd

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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.

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