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
A gorgeous winter stew - best served up with mash, thick socks and a glass of red wine.
Preheat the oven to 160 C. Prepare your ingredients.
On a chopping board, season the beef lightly on both sides and gently run.
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.
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.
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.
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.
Gently remove the beef from the casserole and place onto a warmed dish and cover.
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.
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.
Nicola at Simply Homemade is hosting a great blog linkup on healthier breakfast choices and I’m delighted to add our morning favourite – a Potatoe, Chorizo, Onion and Cheese Frittata, to the mix. As this is a great recipe for using up those leftover bits and pieces I’ve also added this to the great ‘Clear Out and Eat’ link up over at Three Sons Later. Personally I’ve done a complete u-turn about breakfast over the years. I’ve gone from slugging a cup of coffee on the hop to forsaking a shower in favour of a proper sit-down breakfast. Sitting down for…
Potatoe, Chorizo, Onion and Cheese Frittata
A fast and tasty healthy breakfast option, that would also do for supper or tea.
Servings: hungry adults (with some stolen by the kids)
Prepare all the ingredients.
On a heavy bottomed pan on a medium heat, heat the olive oil. Add the potatoes to the pan and cover loosely with a saucepan lid. Stir occasionally to avoid them sticking.
When the potatoes are slightly cooked (about 3 to 5 minutes depending on the size of the chunks), add the onion. Pan fry on a medium heat for about 3 minutes.
Add the chorizo and cook lightly for about a minute to release the oils.
Mix the eggs, milk and seasoning. Preheat the grill at a medium setting.
Make sure the potatoe, onion and chorizo mix is spread even across the pan. Add the egg mix and sprinkle the cheddar evenly across the top. Cook on the pan for one minute.
Remove from the heat and put under the grill. Cook for roughly 5 minutes or until the egg is cooked through.
Remove and allow to cool slightly before eating. If storing, allow the Frittata to cool completely, and cover tightly with clingfilm, before storing in the fridge. The Frittata can be eaten cold or hot (4 minutes in a 800W microwave) as preferred.