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Beef Casserole

            

 

Cooking time

Prep: 15 mins Cook: 3 hrs - 3 hrs, 50 mins

 

Skill level

Easy

 

Servings

Serves 5

 

A traditional braised beef stew with thick, rich gravy 

an ideal recipe for cheap cuts as slow-cooking guarantees a tender dish

  • 2 celery sticks, thickly sliced

  • 1 onion, chopped

  • 2 really big carrots, halved lengthways then very chunkily sliced

  • 5 bay leaves

  • 3 sprigs thyme

  • 1 tbsp vegetable oil

  • 1 tbsp butter

  • 2 tbsp plain flour

  • 2 tbsp tomato purée

  • 2 tbsp Worcestershire sauce

  • 2 beef stock cubes, crumbled

  • 850g stewing beef (featherblade or brisket works nicely), cut into nice large chunks

Ingredients

All Ingredients can be sourced from Haigh's Farm Shop

  • Heat oven to 160C/140C fan/gas 3. Put the kettle on. Put the celery, onion, carrots, bay and 1 thyme sprig in a casserole with 1 tbsp oil and the butter. Soften for 10 mins, then stir in the flour until it doesn’t look dusty anymore, followed by the tomato purée, Worcestershire sauce and beef stock cubes.

 

 

  • Gradually stir in 600ml hot water, then tip in the beef and bring to a gentle simmer. Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins – 1hr more until the meat is really tender and the sauce is thickened.

Three Hour Shoulder of Lamb

            

 

Cooking time

Prep: 10 mins Cook: 3 hrs, 30 mins

 

Skill level

Easy

 

Servings

Serves 4

This one-pot roast is simplicity itself - cooking the shoulder slowly means the meat will melt away from the bone

Ingredients

All ingredients can be sourced from Haigh's Farm Shop

  • 2 garlic cloves, finely chopped

  • 1 tbsp oregano, roughly chopped

  • 1 tbsp olive oil

  • 1 shoulder of lamb, boned and tied, approx 1½ kg/3lb 5oz

  • 400g pearl onions or shallots

  • 250ml lamb stock

  • 100g fresh peas

  • 100g fresh broad beans

  • 2 Little Gem lettuces, cut into quarters

  • juice 1 lemon

  • small handful mint or coriander, roughly chopped

  • Heat oven to 140C/120C fan/gas 1. Mix the garlic, oregano and olive oil with some salt and pepper. Slash the lamb all over and rub the mixture into the meat. Place into a deep casserole dish with the onions and pour over the stock, cover with a tight-fitting lid and cook 3 hrs.

  •  

  • Remove the lamb from the pot, stir through the peas and broad beans. Sit the lamb back on top of the vegetables and return to the oven. Increase temperature to 180C/160C fan/gas 4 and roast, uncovered, for another 20-30 mins until the lamb is browned, adding the lettuce for the final 5 mins. Allow to rest for 20 mins, then add the lemon juice and mint to the cooking juices around the lamb. Remove the string, carve into thick slices and lay them back on top of the veg to make serving easier.

 

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