Two days without logging on, it must be a miracle.
Truth be told I didn't get to post yesterday (Monday) due to the fact we drove to Hamilton for TJL to do another sperm sample (same result which means ISCI is required, at the cost of $2K - *sigh*). Overnight and during our drive there had been heavy, heavy rain and we saw a lot of flooding on the way up. Unfortunately on our way home the Awakino Gorge was closed due to a slip, the alternate route of the Forgotten Highway was closed, also due to slipping, so we ended up having to do a 3 hour detour! Strange, tightly winding road in the pouring rain and dark of night was not my most favourite ever driving moment, but we made it home, tired and spent, but safe.
And so, onto the Meal post that I missed yesterday. I made a beef casserole during the week. TJL had the flu, and while I don't like casseroles/stews/curries TJL does. And I actually did like this one. It even tasted a lot better reheated a couple of nights later.
1kg blade or chuck steak (ours was our own home killed beast)
Browning the beef in batches to avoid 'boiling'.
Beef plonked into bottom of casserole dish. (Dare I admit that I did eat a few bits. I'm happy to have rare beef, even if chuck steak is a wee bit chewy).
1 large onion and 1 Tbsp minced garlic fried in same pan as steak. Sprinkle over 4 Tbsp flour and coat onion and garlic well. Then add 4 cups beef stock (slowly) and bring to boil.
2 cups of diced vegetables added to steak. I used celery, carrot, and capsicum.
Add sauce to meat and veges. Cover and cook in preheated 160 deg. celcius for 1.5-2 hours (or until very tender).
You can add the potato as part of your two cups of veges, but I did a mashed potato and put the beef casserole in the middle. Mashed potato and gravy, YUM!
Beef Casserole recipe
1kg beef blade or chuck steak, cut into 5cm cubes
3Tbsp oil to pan fry
1 large onion, peeled and chopped
1Tbsp minced garlic
4 Tbsp flour
4C beef stock
Salt and pepper to taste
2C diced vegetables eg celery, capsicums, carrots, potatoes
4 Sprigs fresh thyme
Brown the meat in 2-3 batches with the oil in a heavy-based pan. Transfer to a casserole dish. Gently fry the onion and garlic for 2-3 minutes in the same plan. Sprinkle over the flour and stir well until the onion and garlic are well coated.
Gradually pour in the stock and bring to the boil, stirring well, to make a smooth sauce. Season to taste.
Add the diced vegetables and thyme and pour the sauce over the beef and vegetables.
Cover and cook in a pre-heated 160 degree celcius oven for 1.5 to 2 hours, or until very tender.