Pie or casserole is always something that can be made in advance and can be frozen and eaten later. Boeuf en daube is one of those casserole that is better if you make it one day and eat the next. I make casserole in one hit, which mean no fuss, no browning, cooking in sections but add all the ingredients to the slow cooker and go out and do something else. In this case, I went to bed and allowed this to cook overnight. I then made pie the next day. I find it difficult to find a decent pie, I find they’ve got three lumps of meat and gluey gravy. I think a pie should have plenty of meat and a rich gravy.
This is a luxury pie and another ‘special meal’ for our trip away and I think it’d make a great weekend treat with Spring greens and buttery carrots. I’ve seen ‘posh pies’ from high end food retailers for well over ten quid and even then, you’ve got to play hunt the meat!
Here’s my recipe
500g of casserole beef, cut into chunky cubes.
2 tsp of mixed herbs – the main ingredient is thyme
1 heaped tsp of garlic granules – I don’t buy fresh, it goes off before I use it.
1 tsp of dried parsley
1 sliced onion
1 tin of tomatoes
7 rashers of smoked streaky bacon – cut into big chunks
4 large carrots, peeled and cut into big chunks
Beef stock – litre
Half a bottle of red wine.
Knob of butter – add at the end to thicken the sauce.
The method couldn’t be easier. Add all the ingredients to a slow cooker and set to low and cook for 10-12 hours.
When it’s cooked, strip through a hearty knob of butter it thickens the sauce ……a gluten free trick.
Having a pie instead of the casserole makes the beef go a lot further. I’m sharing my favourite beef and lamb recipes this week to show some really easy recipes. I hope you like this one.
What’s your favourite beef recipe?
Love Froogs xxxxx
Disclaimer – I was given the beef and lamb for the recipes this week.