26th January 2018 Helen 2Comment

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…

Braised Blade Steak Casserole
Print Recipe
A gorgeous winter stew - best served up with mash, thick socks and a glass of red wine.
Servings Prep Time
4 adults 15 minutes
Cook Time Passive Time
3-4 hours 3.5 hours
Servings Prep Time
4 adults 15 minutes
Cook Time Passive Time
3-4 hours 3.5 hours
Braised Blade Steak Casserole
Print Recipe
A gorgeous winter stew - best served up with mash, thick socks and a glass of red wine.
Servings Prep Time
4 adults 15 minutes
Cook Time Passive Time
3-4 hours 3.5 hours
Servings Prep Time
4 adults 15 minutes
Cook Time Passive Time
3-4 hours 3.5 hours
Ingredients
Servings: adults
Instructions
  1. Preheat the oven to 160 C. Prepare your ingredients.
  2. On a chopping board, season the beef lightly on both sides and gently run.
  3. Heat 1 tbsp of olive oil in a heavy bottom pot or frying pan, on a medium heat. Add the beef steaks and cook for 2 / 3 minutes until browned. Remove steaks from the heat and transfer to a casserole dish.
  4. Reduce the pan to a low heat. Add the remaining oil, onion, celery and carrots and fry until golden brown ( c. 7 minutes). Add the garlic and cook for 1 more minute. Transfer to the casserole dish.
  5. Put the pan back on the heat and deglaze it with the red wine, gently scraping any 'bits' from the pan so they dissolve into the sauce. Add the stock, tomato puree, mustard and stir to combine. Bring to the boil. Pour over the meat and vegetables. Add the thyme and bay leaf to the mix.
  6. Cover the beef and vegetable mix with a greaseproof paper / baking parchment, tucking it in around the edged. Cover with a lid. Cook in the oven for 3 to 3.5 hours occasionally skimming any fat from the surface but otherwise not stirring.
  7. Gently remove the beef from the casserole and place onto a warmed dish and cover.
  8. Pour the liquid from the casserole through a sieve removing all of the vegetable pulp. Add back to the pan casserole dish (or pan if the dish isn't suitable for the hob) and bring to the boil. Reduce for c. 3 to 5 minutes. Add the beef.
  9. Serve up with greens - sautéed courgette, wilted kale or spinach are best, and - for extra winter deliciousness, with baked potato, creamy celeriac or potato mash. And wine.
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