This is the most moorish and delicious blade steak casserole. With minimal prep and a long, slow cooking time, it’s perfect for any day of the week – as easy to walk into after work on a weekday as it is to tuck into after a weekend walk. Serve up with crunchy bread (go for my old reliable lazy homemade option), mash (potato or celeriac), green veg – like wilted kale and carrots.
I tweaked an old steak casserole recipe I found years back in the midst of a maternity leave when I needed to feed a large and hungry hoard of slightly picky eaters – on a serious budget. Plates were licked clean – by big and small people alike.
Blade steaks are a relatively cheap cut of meat best sourced through the butcher. These babies were on special for €2 each last weekend. The ripples of fat through them give the stew a really lovely taste – and mean if you add an accidental half hour or two to the cooking time, the stew doesn’t suffer for it.
P.S. I’m not a great one for the slow cooker – I’m happier to use the oven on timer and a low heat, but if you are this would be perfect. Just transfer everything to the slow cooker instead of a casserole dish and cook – sealed up in the same way, on low for 8 hours, or medium for 4.
And don’t forget the wine.