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Casserole slow cooker steak |
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#1 |
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Forum Member
Join Date: Feb 2010
Posts: 2,281
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Casserole slow cooker steak
I was wanting to do my first casserole in the slow cooker with say carrots, baby onions, mushrooms etc and some kind of steak meat.
Please has anyone any ideas what i could put into it and what is the best cheapest meat to use in a casserole thanks. |
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#2 |
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Forum Member
Join Date: Aug 2007
Location: Belfast, Northern Ireland
Posts: 4,011
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I usually go for what my butcher calls "Stewing Steak". I've no idea if that's the correct terminology but I'm pretty sure I've seen it in Tesco called that too. Works a treat usually. I'd recommend getting the baby carrots, baby onions and smallish button mushrooms and just chucking them in whole, makes life a lot easier and turns out well.
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#3 |
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Join Date: Feb 2010
Posts: 2,281
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Also how much of this stewing steak would you think i need to feed four people? and what kind of sauce should i do. sorry I'm not to good at cooking
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#4 |
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Join Date: May 2009
Posts: 3,303
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For beef casserole I use a couple of oxo cubes, bit of soy sauce, black pepper, bay leaf, any dried mixed herbs you fancy, maybe thyme and marjoram and instead of water a can of bitter or even cider. If you have any wine, red or white that would be great. A dollop of english mustard or mustard powder works well.
I use cornflour dissolved in cold water to thicken, if you're cooking on low you can put this in at the start. For 4 hungry people maybe 750 g- 1 kg of beef? I always over estimate though. |
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#5 |
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Join Date: Aug 2007
Location: Belfast, Northern Ireland
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I'd say about 1.5lb's of steak for 4 people. Maybe a bit more depending on if you're going to serve it with potatoes or just on it's own. How I do it is...
Toss the beef cubes in some seasoned flour, brown that off in the pan on a high heat in smallish batches so it fries rather than boils in it's own juices. Stick that in the slow cooker when you've got a bit of colour on it. Get a can/bottle of bitter, beer, stout, whatever really and stick enough of that in your now empty (but still warm/hot) pan to cover the bottom. Get a wooden spoon or something and scrape the bits stuck to the bottom of your pan. Pour the liquid in the slow cooker with the rest of the can/bottle, your veggies and a couple of Oxo/Beef stock cubes. You can play about with different things too, I find some thyme or rosemary is nice to add to the slow cooker towards the end. You'll also find your alcohol of choice will impact the stew a lot, for example if you use Guinness it'll be quite heavy and rich, if you use a light ale then it'll be much lighter. I like something in the middle, John Smith's or something of that ilk. Hope that helps somewhat. |
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#6 |
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Join Date: Feb 2010
Posts: 2,281
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Thanks all, Can't wait to try it out
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#7 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Stewing, casserole or braizing steak. Get big cubes if you can as they will work out better.
The good thing about a stew is that you can cut down the meat and bulk it out with veg/carbs. |
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#8 |
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Join Date: Aug 2007
Location: Belfast, Northern Ireland
Posts: 4,011
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Quote:
Thanks all, Can't wait to try it out
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