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3kg
or 6lb stewing beef
850
ml or 1 pint of beef stock (or you can simply use water and
3 beef stock cubes)
30g
or 1oz flour
4
tbs. oil
Salt
and Pepper to taste
750g
or 1 ½ lbs. onions (skinned and sliced)
Bouquet
garni (herbs)
Ok cut your meat into ½ inch dice or to the size you
like your casserole meat. Toss in the flour. Now heat the oil
in a frying pan and sauté the onions until soft and just
a little colored. Remove from the pan. Now brown the meat in
batches as you don't want to loose to much heat .As your meat
won't brown it will just stew and you wont get the full flavor
in the final product. Now put the onions and meat into a large
ovenproof casserole dish. Now add the flour that is left to
the pan juices mix in add the stock, and now we are going to
deglaze the pan. Pour in with the meat and onions. Add bouquet
garni. Cover with foil or a lid. After this, you're ready to
cook!
Cook in
the oven on 160F or 325 F for 1 ½ to 2 hours. But check
often, as we don't want to over cook, as we are going to add
and cook other things in it after we thaw it to use. After we
are done we need to cool the casserole and then divide it into
4 freezable containers with labels.
Thawing and Reheating Instructions
Thaw in
the fridge for about 12 hours and reheat for 45 mins on 190C
or 375F Or if you forgot to take it out of the freezer heat
for 1 ¼ hours on the same temperature
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