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Thursday, 14 March 2013

Beef casserole

This is how my beef casserole looks - using beef skirt steak. Not only did I make our favourite LAZY BEEF CURRY, but I just couldn't resist making this.
The casserole reminds me of the inside of a pasty. I've used turnip, carrots, leek, onions, celery and garlic. A few herbs - rosemary and thyme, a large spoonful of
tomato puree and stock (I used a combination of water/red wine here).

Beef skirt
I cooked mine in a slow cooker overnight. If I was at home during the day, I could also cook this slowly in a large saucepan (boil then simmer for around 3 hours until tender). There is a small amount of pearl barley in the casserole. I boiled this separately and added it towards the end of the casserole cooking time. It has a tendency to swell up and take over the dish. But I love it's texture, and it works well with beef, making it go further too.
This will go perfectly with mashed potato, or suet dumplings - both if you are feeling hungry. Beef casserole is incredibly filling, and quite low in calories too (around 350 calories here).
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