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We’ve created a ‘Master Recipe’ for an easy beef casserole using classic flavours and simple techniques. It’s a recipe that can be easily adapted. You’ll find it gives you endless possibilities that range from everyday to entertaining.
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This is amazing! I've spent years forgetting the basic rules and making overly complicated recipes. I haven't used Chuck steak for years and had forgotten how wonderful it is when given time to cook. The flavour of the sauce is wonderful, a really excellent recipe which requires absolutely nothing added. I thought there was too much stock but there isn't, watch in last 40 minutes because you may need to add more stock or water. Of course it's a great base to introduce other ingredients and flavours but this is THE best and easiest base casserole recipe you'll find. An economical and very hearty family meal. We had it with rice but fettuccine toscane or steamed greens would be good too.
Does anyone know how long this would take in a slow cooker? Thanks.
Ensure the stock is covering the beef if not add a little water. Cook on high for up to 4 hours or on low for up to 8 hours.
I've tried many different (and complicated) recipes. Hands down this is the best casserole.
Exceptional flavour. Before you cook anything else you must try this recipe. It is so much more than the ingredients suggest.
Sublime casserole, amazing flavor, reminded me of my Grandfathers cooking! Total comfort food winner, this will feature regularly on our dinner table, thankyou!
Tried the recipe and the result was simply divine, thank you!
I've made this a few times, and though a little on the crumbly side, it's delicious!
Sorry but this recipe is a dud, followed it to the tee and slow roasted it for 4 hours and it turned out overcooked and dry and "packed full of taste" is also a lie, dry, bland and tough, waste of a good lamb leg.
Hi there, I slow cooked a 5.2 Kg beef roast last week for my daughters 21st, it was perfect, and everybody kept coming back for more, unfortunately it all went.
The secret for me is the spike thermometer, it indicates the internal temperature, when the internal temperature is what you are after then it is ready, seems obvious. However the part that isn't obvious is because we are used to cooking at a rate of 1 hour for every Kg at 180C, this isn't slow cooking. Essentially if the inner temperature you are after is 62C, then you can set your oven to 62C and there you are it wont get any hotter and it will cook slow.
The 5.2 Kg took 6.5 hours at 120C.
I'm about to put a roast on just for 2, it is 2Kg, I'm going to reduce the temperature to 80C just for kicks.
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