Mel and Mal's Beef Casserole in the Halogen Oven

  • 750g stewing beef, cut into chunks
  • 1tbsp oil
  • 2 tbsps flour
  • 1 large onion or 4 shallots, chopped and sliced finely
  • 2 large carrots, sliced
  • 12 button mushrooms
  • 1/4 pt of beef stock
  • 1/4 pt of red wine
  • Freshly ground sea salt and black pepper

In cold months, the casserole is your best friend as it is filling and hearty - a bit like having a cuddle!

This thick rich stew is wonderful served with mash and vegetables or alternatively, with crusty bread. Delicious!

Serves : 4        Prep/Cooking Time : 1hr 45 mins


Sear the Meat

Preheat the oven to 180°C

In a large frying pan heat up the oil until it is very hot.

In the meantime, roll the chunks of meat into the flour, coating all over.

Carefully place the meat into the frying pan and sear quickly as this helps to keep the juices in the meat and the flour helps to thicken the casserole up.

Put the onion, carrots and mushrooms into the casserole dish with the meat.

Pour over the beef stock and the red wine, then season with the salt and pepper

Place the casserole dish on the bottom rack and cook for 1 hour 45 mins.

Thicken the Juices

When the stew has finished cooking*, check that the juices are thickened.

If you think it could do with thickening up a little, take 1 tsp of cornflour, mix with a little cold water and pour into casserole dish, mixing well. This will do the job and thicken the stew up.

To serve, place into large flat dishes or platters and serve with warm crusty bread.

* When the cooking time is up, test a piece of the meat to make sure it is tender and not chewy. If it is, it will need to go back on for another 15-20 mins. If you think it needs a little more liquid, just add 3 or 4tbsp of beef stock

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES