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Recipe

Flemish Beef Casserole - Serves 4

Cesserole

Ingredients:
1 ½ chuck steak, trimmed and cut into 1-inch cubes
3 tablespoons vegetable oil
3 medium onions, sliced
¼ lb. smoked streaky bacon, chopped
1 clove garlic, crushed (optional)
2 tablespoons all-purpose flour
½ pint beer or ale
1/3 cup beef broth
1 tablespoon red wine vinegar
1 tablespoon light brown sugar
bouquet garni (parley, thyme, bay leaf)
salt and freshly ground black pepper
1 tablespoon finely chopped parsley, to garnish

Mustard Croutons:
2 large slices white bread, crusts removed, each cut into 4 triangles or squares
2 teaspoons prepared English mustard
vegetable oil, for frying

Preparation:
1. In a large saucepan or flameproof casserole, heat the oil over fairly light heat, and cook the meat, a few pieces at a time, until evenly brown all over. Remove with a slotted spoon to a plate and keep warm.
2. Reduce the heat and cook the onions and bacon, stirring occasionally, 5 – 7 minutes until softened and beginning to colour. Add the garlic, if using, and cook 1 minute.
3. Add the flour and stir, scraping the crusty bits off the bottom of the pan. Cook until it begins to brown. Stir in the beer and broth and bring to a broil, stirring. Return the meat to the pan, then add the parsley. Stir well, reduce the heat, cover and simmer gently over low heat 1 ¾ - 2 hours until the meat is tender.
4. Spread both sides of the bread triangles or squares with mustard.
5. Heat oil in a skillet and cook the croutons for a few seconds until evenly browned on all sides.
6. Drain on paper towels.
7. When the meat is tender, check and adjust seasoning. Serve hot, garnished with parsley and the mustard croutons.

Time: Preparation 25 minutes, cooking 2 hours.
Buying Guide: Ready-made bouquet garnis are available at supermarkets. Remember to remove before serving.
Freezing: Cool quickly, remove any excess solidified fat and pack in a rigid container or heavy-duty freezer bag. Seal, label and freeze up to 3 months. To use, thaw gently over low heat, bring to boiling point and cook for 20 minutes until thoroughly heated.
Cook’s Tips: This casserole can be cooked in the oven at 350° for the same length of time. Like most casseroles, the flavour is improved is it is made one day, cooled, then reheated thoroughly the next day.
Economy: If you use a cheaper cut of stewing steak, such as shin beef, the dish will be less expensive, but remember to trim away all the fat and gristle. Shin beef is tougher than chuck and will need longer to cook – at least an hour longer.
Calories: 620 calories per portion.

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