Things To Do With Beef


Staff member
Spiced Beef Casserole with Horseradish

1.1 kg (2 ½ lb) stewing beef
450 g (1 lb) onions
about 45 ml (3 tbsp) oil
1 garlic clove, crushed
225 g ( 8 oz) button mushrooms
25 g (1 oz) plain flour
2.5 ml ( ½ tsp) ground ginger
5 ml (1 tsp) medium-hot curry powder
5 ml (1 tsp) dark muscovado sugar
600 ml (1 pint) beef stock
30 ml (2 tbsp) Worcestershire sauce
salt and pepper
30 ml (2 tbsp) creamed horseradish
45 ml (3 tbsp) chopped parsley


1. Trim the beef of any excess fat and cut into 4 cm ( 1 ½ inch) pieces. Slice onions.
2. Heat 30 ml (2 tbsp) oil in a 4 litre (7 pint) flameproof casserole and brown the meat, one third at a time. Drain on absorbent kitchen paper.
3. Lower the heat, add the onions, garlic and mushrooms, with a little more oil if necessary. Sauté, stirring occasionally, for 3-4 minutes. Stir in the flour, spices and sugar and cook, stirring, for a further 1-2 minutes. Add the stock, Worcestershire sauce and seasoning.
4. Return all the meat to the casserole, bring to a gently simmer, then cover and cook at 170 degrees C (325 degrees F) mark 3 for about 2 hours for until the meat is tender.
Stir in the horseradish, adjust the seasoning and sprinkle with parsley. Serve with Brussels sprouts, carrots and smashed potato
Italian Braised Beef

Italian Braised Beef

1.1 kg (2 ½ lb) braising steak
350 g (12 oz) onions, peeled
2 large garlic cloves, crushed.
750 ml (1 ¼ pint) bottle Chianti
about 105 ml (7 tbsp) olive oil
30 ml (2 tbsp) tomato puree
15 ml (1 tbsp) wine vinegar
salt and pepper
small bunch of thyme sprigs or 10 ml (2 tsp) dried thyme
50 g (2oz) plain flour
300 ml ( ½ pint) beef stock
175 g (6 oz) brown cap or button mushrooms
400 g ( 14 oz) can artichoke hearts, drained
about 18 pitted black olives


1. Cut the beef into large cubes, discarding any excess fat. Roughly chop the onions. Place the beef, onions and garlic in a bowl with the wine, 45 ml (3 tbsp) olive oil, the tomato puree, vinegar and seasoning. Add the thyme. Stir thoroughly to mix, then cover and leave to marinate in the refrigerator for at least 24 hours.
2. Strain off the marinade and reserve. Heat about 60 ml (4 tbsp) olive oil in a large flameproof casserole. Brown the meat, in batches, adding a little more oil if necessary. Remove all the meat from the casserole using a slotted spoon.
3. Stir the flour into the oil remaining in the casserole and cook for about 1 minute. Whisk in the marinade and stock and bring to the boil, stirring. Replace the meat, cover the casserole tightly, then cook at 170 degrees C ( 325 degrees F) mark 3 for 2 hours or until tender.
Ten minutes before serving, halve or quarter the mushrooms and artichoke hearts. Stir the mushrooms, artichokes and olives into the casserole, then simmer on top of the cooker for about 5 minutes. Check the seasoning before serving

2 tablespoons of olive oil
1 large onion, chopped
1 clove garlic, crushed
2 sticks of celery (optional)
50 g streaky rashers
450 g lean minced beef
1 can tomatoes (400g)
150ml beef stock
1 dessertsp. Tomato puree
¼ teasp. Sugar
1 teasp. Oregano or marjoram
salt and freshly ground black pepper
200g (9sheets) ready-to-use lasagne

Cheese Sauce

25g margarine/butter
25g flour
400ml milk
salt and pepper
175g Cheddar or Parmesan cheese


1. Heat 2 tablespoonfuls oil in large saucepan. Add onion, chopped celery and garlic. Fry over medium heat until golden.
2. Add rashers and fry until crisp. Stir in beef and continue frying until browned, stirring regularly.
3. Stir in tomatoes and their juice, stock, puree, sugar, herbs and seasoning. Bring to the boil, stirring all the time. Then reduce heat, cover and simmer gently for about 20 minutes, stirring occasionally until sauce is thick.
4. Cheese sauce: Melt margarine, add flour, cook for 1 minute. Gradually stir in milk, stirring between each addition. Season well. Bring slowly to the boil, stirring frequently. Then simmer for 3 minutes. Stir in cheese, keeping a little back.
5. Arrange on a greased oblong ovenproof dish. Start with a layer of meat sauce, then lasagne. Repeat, then add cheese sauce. Continue until used up, finishing with cheese sauce.
6. Sprinkle remaining cheese on top. Then bake in a moderate oven, 190 degrees C (375 degrees F)/Gas mark 5, for about 30 minutes until golden brown and bubbling.
7. Serve with wholemeal or French bread and green salad
I was going to say something rude but I won't as I can see that this thread really is about the meat from the cow...... VBG :D