About this Recipe
This casserole is really quick and easy to prepare and when cooked slowly the meat becomes deliciously tender. Beltie cuts that we would use for casseroles are braising steak, diced neck, shin or chuck.
700g braising steak/diced neck/shin
1 tbsp beef dripping/olive oil
1 onion, chopped
1-2 pints beef stock
Rosemary (dried or fresh)
Salt & freshly ground black pepper
Pre heat the slow cooker if required OR pre heat the oven to 160°C (325°F/Gas 3).
Heat the dripping/oil in a heavy based ovenproof pan, dice the beef, season with salt, pepper and rosemary then lightly brown over a high heat.
Add the vegetables and stir in the stock.
Pour into the slow cooker (we cook ours for 8 hours on a low).
Put a the lid on your ovenproof pan and oven cook for 2-3 hours or until the meat is tender (keep an eye on it and add more stock if it looks like it’s drying out).
Serve with seasonal British vegetables.
Optional extras: Mix finely chopped fresh thyme into horseradish sauce as an accompaniment.