Beef and Cider Casserole
Lean stewing steak, an onion and half a pint of dry cider, slow-baked, then the carrots, turnips and parsnips go in. One of Steve's cider recipes.
- KitLarge frying pan, baking dish with a lid
One of my cider recipes – see Maggots? Or Apples! for why.
What you need
- About 2 lbs lean stewing steak
- Vegetable oil
- Large onion (thinly sliced)
- Half pint dry cider
- ½ pint beef stock (oxo)
- Small amount of ground allspice
- Fresh thyme
- 1 lb carrots (thickly sliced)
- Half pound turnips/swede (cubed)
- Half pound parsnips (cubed)
Method
Cut off any surplus fat from the meat, and cut the meat into small cubes.
Heat oil in a large frying pan and brown the meat. Place the meat in baking dishes.
Softly fry the large onion and add to the meat.
Add cider, stock, thyme, allspice and season with salt and pepper.
Bring to the boil, cover, then bake at 150°C / 300°F / gas mark 2 for about an hour.
Uncover and add the vegetables, mixing them well through.
Cover and bake for about another hour or until the meat is tender.
