Tag Archives: beef

Recipe of the Week: Braised Beef with Stilton Scones

 

 

Braised Beef with Stilton Scones

 

Braised Beef with Stilton Scones

Time 3 hours
Per portion: 594 Kcal, 29g fat (13.8g saturated)
Serves 4
Suitable for freezing

  • Sunflower oil 1 tbsp
  • Diced stewing beef 500g (1lb 2oz)
  • Onion 1, peeled and chopped
  • Plain flour 2 tbsp
  • Beef stock 750ml (1¼ pints)
  • Tomato purée 1 tbsp
  • Worcestershire sauce 2 tbsp
  • Hot horseradish sauce 1 tbsp
  • Salt and freshly ground black pepper
  • Self-raising flour 175g (6oz)
  • Butter 25g (1oz)
  • Stilton or other strong blue cheese 110g (4oz), crumbled
  • Egg 1, beaten
  • Milk 3–4 tbsp
  • Closed cup mushrooms 110g (4oz), wiped and sliced
  • Cooked frozen peas to serve (optional)
  1. Preheat the oven to 180°C/350°F/Gas 4. Heat the oil in a large frying pan and fry the beef for a few minutes. Add the onion and fry for 5 minutes, stirring, until the meat is browned and the onion softened.
  2. Stir in the flour, then mix in the stock, tomato purée, Worcestershire sauce, horseradish sauce and salt and pepper. Bring to the boil, stirring.
  3. Transfer to a casserole dish large enough to hold the stew and scone topping. Cover the dish and cook in the oven for 2 hours or until the meat is tender.
  4. Meanwhile, make the topping. Put the flour, a little salt and pepper and butter into a mixing bowl and rub in the fat until you have fine crumbs. Stir in the cheese, then add nearly all the egg, keeping just enough back to glaze the top. Gradually stir in enough milk to mix to a soft, but not sticky, dough. Knead very lightly then roll out on a lightly floured surface until a little smaller than the top of the casserole dish.
  5. Remove the lid, stir in the mushrooms then cut the scone topping into eight pieces. Arrange on the meat in a single layer and brush with the remaining egg.
  6. Cook, uncovered, for 20–25 minutes until the topping is well risen and golden. Spoon onto warmed plates and serve with peas, if using.

Cook’s tip
For a richer sauce, you might like to add some red wine or beer in place of some of the stock.

 


 

Fantastic Food For Less cookbookThis recipe is taken from our wonderful Fantastic Food for Less cookbook.

For more fantastic food, you can buy the book for just £5.99!!

Use the discount code DDPR and you’ll get free postage too!

Buy

 

 

#tripletested

#Stilton

#beef

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Top tips for reducing food waste part 4

Top tips for reducing food waste part 4 - Freeze!

Freeze!

Almost anything can be frozen – honestly, when I first learned about what you can put in your freezer I was amazed.

At present, in my freezer I have: leftover shepherd’s pie, leftover pea soup, 2 loaves of bread, a block of cheese (buy one get one free), petits pois, fish fingers, Smiles (don’t judge – my children love them), homemade cookie dough, minced beef, chicken breasts, ice lollies.

Okay, you’re not really interested in the contents of my freezer but I thought it would be useful to show the breadth of what can be frozen.

Here’s a speedy and hopefully useful summary of what can/can’t be frozen. With all of the following, ideally freeze when they are at their freshest.

Freeze

  • Raw fish and meat – but check that they haven’t been frozen previously
  • Cooked fish and meat
  • Vegetables
  • Cooked meals – I tend to avoid rice or pasta dishes as I never think that they reheat well
  • Herbs
  • Bread
  • Stocks and sauces
  • Pies and crumbles
  • Most fruit, raw or cooked. Strawberries and raspberries though tend to go a little soggy so I would avoid freezing.
  • Almost all biscuits, bakes and cakes (unfilled and without frostings)

Don’t freeze

  • Lower fat creams and cheeses
  • Eggs
  • Yogurts
  • Jams
  • Salad stuffs, which will go mushy

Always allow to cool, pack in a suitable container and label. I never defrost in the microwave but prefer to leave overnight in the fridge.

And remember to use
what’s in the freezer!

If it’s getting full, have a ‘cheap shop’ week and use up your freezer contents rather than buying more.

Ideal for freezing leftovers, this beef recipe is pure comfort food.

 

Braised Beef with Stilton Scones

 

Braised Beef with Stilton Scones

Time 3 hours
Per portion: 594 Kcal, 29g fat (13.8g saturated)
Serves 4
Suitable for freezing

  • Sunflower oil 1 tbsp
  • Diced stewing beef 500g (1lb 2oz)
  • Onion 1, peeled and chopped
  • Plain flour 2 tbsp
  • Beef stock 750ml (1¼ pints)
  • Tomato purée 1 tbsp
  • Worcestershire sauce 2 tbsp
  • Hot horseradish sauce 1 tbsp
  • Salt and freshly ground black pepper
  • Self-raising flour 175g (6oz)
  • Butter 25g (1oz)
  • Stilton or other strong blue cheese 110g (4oz), crumbled
  • Egg 1, beaten
  • Milk 3–4 tbsp
  • Closed cup mushrooms 110g (4oz), wiped and sliced
  • Cooked frozen peas to serve (optional)
  1. Preheat the oven to 180°C/350°F/Gas 4. Heat the oil in a large frying pan and fry the beef for a few minutes. Add the onion and fry for 5 minutes, stirring, until the meat is browned and the onion softened.
  2. Stir in the flour, then mix in the stock, tomato purée, Worcestershire sauce, horseradish sauce and salt and pepper. Bring to the boil, stirring.
  3. Transfer to a casserole dish large enough to hold the stew and scone topping. Cover the dish and cook in the oven for 2 hours or until the meat is tender.
  4. Meanwhile, make the topping. Put the flour, a little salt and pepper and butter into a mixing bowl and rub in the fat until you have fine crumbs. Stir in the cheese, then add nearly all the egg, keeping just enough back to glaze the top. Gradually stir in enough milk to mix to a soft, but not sticky, dough. Knead very lightly then roll out on a lightly floured surface until a little smaller than the top of the casserole dish.
  5. Remove the lid, stir in the mushrooms then cut the scone topping into eight pieces. Arrange on the meat in a single layer and brush with the remaining egg.
  6. Cook, uncovered, for 20–25 minutes until the topping is well risen and golden. Spoon onto warmed plates and serve with peas, if using.

Cook’s tip
For a richer sauce, you might like to add some red wine or beer in place of some of the stock.

 


 

Fantastic Food For Less cookbookThis recipe is taken from our wonderful Fantastic Food for Less cookbook.

For more fantastic food, you can buy the book for just £5.99!!

Use the discount code DDPR and you’ll get free postage too!

Buy

 

#freeze

#lovefoodhatewaste

#reducefoodwaste

#tripletested

#Stilton

Best Ever Family Recipes: Country Beef Bake

 

Country Beef Cake

This comforting bake is a winner with all the family.

I do have to finely chop the onion and mushrooms so they go unnoticed, but the children love to help make (and eat) it!

 

Country Beef Bake

  • Servings: 4
  • Print

Calories 458 per portion
Fat 22g (11.6g sat) per portion
Suitable for freezing

Ingredients

  • 450g (1lb) lean minced beef 1 onion, peeled and sliced
  • 110g (4oz) mushrooms, wiped and sliced
  • 198g can sweetcorn with peppers
  • 225ml (8fl oz) beef stock
  • 1 tsp dried mixed herbs
  • 40g (1½oz) Cheddar cheese, grated
  • 40g (1½oz) Double Gloucester cheese, grated
  • 450g (1lb) Mashed Potato

Instructions

  1. Dry fry mince in a non-stick frying pan until browned. Add the onion and mushrooms and cook for 5 minutes, stirring occasionally. Add sweetcorn, stock and herbs. Bring to the boil, cover and simmer for 15 minutes. Top up with stock if neccessary.
  2. Transfer to an ovenproof dish. Mix together cheeses and stir half into the mashed potato. Spoon on top of meat. Sprinkle remaining cheese over potato. Bake at 190°C (375°F) Mark 5 for 30 minutes.

 

Dairy Book of Home CookeryThis recipe is taken from the iconic #DairyBookofHomeCookery.

This best-selling family cookery bible is available to buy online here.

Please feel free to share your family favourites; the more the merrier (use #BestEverFamilyRecipes).

 

#BestEverFamilyRecipes

#Family

#Delicious

Recipe of the Week: Gingered Beef Casserole

The perfect comfort food. Let this casserole warm up your November weekend.

Gingered Beef Casserole

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 416 per portion
Fat 21g (4g sat) per portion
Suitable for freezing

Ingredients

  • Sunflower oil 1 tbsp
  • Diced stewing beef 500g (1lb 2oz)
  • Onion 1, peeled and chopped
  • Plain flour 1 tbsp
  • Ginger beer 500ml (18fl oz)
  • Beef stock 300ml (½ pint)
  • Worcestershire sauce 1 tbsp
  • English mustard 1 tsp
  • Carrots 350g (12oz), peeled, halved lengthways, thickly sliced
  • Pearl barley 110g (4oz)

Instructions

  1. Preheat oven to 180°C(160°fan)/350°F/Gas 4. Heat oil in a large frying pan, add beef and fry, stirring, for 3 minutes. Add onion and fry, stirring, until meat is browned and onion has softened.
  2. Stir in flour then gradually mix in ginger beer and stock. Add Worcestershire sauce, mustard, carrots and barley, then season. Bring up to boil, stirring.
  3. Transfer to an ovenproof casserole dish, cover and bake for 2 hours until meat is tender.

Read Gingered Beef Casserole recipe on the Dairy Diary website

#recipeoftheweek #tripletested #beef #casserole

 

Beef & Mushroom Casserole with Garlic Bread Crust

The garlicky buttered crust contrasts with the full-bodied beef stew.

Beef & Mushroom CasserolePreparation time 20 minutes
Cooking time 1 hour 50 minutes
Calories per portion 573 Kcal
Fat per portion 26g of which saturated 4.7g
Serves 4
Suitable for freezing

Plain flour 4 tsp
Salt and freshly ground black pepper
Lean braising steak 680g (1½lb), trimmed and cut into 1cm (½in) thick pieces
Vegetable oil 2 tbsp
Onions 2, peeled and sliced
Garlic 2 cloves, peeled and crushed
Red wine 250ml (9fl oz)
Beef stock 250ml (9fl oz)
Bay leaf 1
Green beans 150g (5oz), stalks removed and halved
Chestnut mushrooms 150g (5oz), wiped, stalks removed and mushrooms sliced thickly
Loaf chilled garlic bread 1, sliced

1 Preheat the oven to 180°C/350°F/Gas 4. Place the flour on a plate and season well. Toss the steak pieces in the seasoned flour until well coated.

2 Heat the oil in a large flameproof casserole and gently fry the onions and garlic for 5 minutes, until just softened. Add the steak with all the flour and cook, stirring, for 5 minutes, until the meat is browned and sealed all over.

3 Pour in the wine and stock and add the bay leaf. Bring the sauce to the boil, cover and remove from the heat. Put in the oven and cook for 1½ hours. Increase the oven temperature to 200°C/400°F/Gas 6 and stir the green beans and mushrooms into the beef stew. Remove the bay leaf.

4 Arrange the garlic bread slices in a single layer on top, butter side up, and return to the oven to cook for a further 20 minutes without the lid until the beef is tender and the bread is crisp and lightly golden. Serve immediately.

Cook’s tip
Chestnut or brown mushrooms are a good choice for casseroling as they are meaty and retain a firm texture, but you can use white mushrooms or field mushrooms if unavailable.

Recipe taken from Just One Pot.

Slow Beef Curry

Slow Beef Curry recipe from Dairy Diary 2012

Warming, comfort food that’s perfect for winter days

Serves 6
Time 2 hrs 5 mins plus marinating
Calories 266 per portion
Fat 6g of which 2.5g is saturated
Suitable for freezing

Plain yogurt 150g (5oz)
Garlic 1 clove, peeled and crushed
Curry powder 1 tbsp
Lean stewing beef 680g (1½lb), cubed
Milk 150ml (¼ pint)
Tomatoes 400g can
Beef stock 150ml (¼ pint)
Ready-to-eat dried tropical fruit 175g (6oz)
Cornflour 25g (1oz)
Steamed rice to serve, optional
Coriander to garnish

1 Blend yogurt, garlic and curry powder in a bowl and stir in beef. Leave to marinate for at least 1 hour.

2 Place beef and its marinade in a large pan. Add milk, tomatoes, stock and fruit. Cover, bring almost up to boil and simmer for 2 hours or until tender.

3 Blend cornflour with a little milk, stir into curry and heat until sauce thickens and boils. Cook for 1 minute and serve with steamed rice, if using, and garnish with coriander leaves.

Dairy Diary recipe.

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