This recipe takes some time to make, so perfect if you have some extra time on your hands (which most students do, let's be honest!) The actual preparation takes no time at all, but the slow cooking makes the beef really tender and tasty. I took this recipe from BBC Good Food (here) and didn't need to alter it too much as it's really simple and packed full of goodness (5 of your 5 a day!)
Things you'll need:
Serves 2-3*
- 1 x Pack of Casserole Beef (Steak or Diced)
- 1 x Onion
- 1 x Carrot
- 1 x Leek
- 1 x Garlic Clove
- 2 x Celery Sticks
- 75g Mushrooms
- 500ml Beef Stock
- 2 x tbsp Tomato Puree
* This may seem like too much, but to save the awkwardness of only using half a carrot (etc), make a big Casserole and Freeze the other portions for a later date!
Price Overall: £5.71 (Approx)
Per Serving: £1.90 (3 Servings)
Cooking Instructions:
- Add a splash of Olive Oil and Fry the chopped Onion, Leek, Carrot, Celery and Garlic in a large saucepan and cooking gently for 5 minutes. Add the Mushrooms and cook for a further 5 minutes until transparent but not browned. Remove all vegetables from the pan and set aside.
- Add a splash of Olive Oil and gently fry the diced Casserole Beef and then brown all over. Then return the vegetables to the pan and add the Beef Stock and Tomato Puree. Simmer on a low heat for 1 1/2 hours until tender.
Ensure that you check on the Casserole every 20 minutes or so, making sure nothing is sticking to the bottom of the pan and keep everything moving - the last thing you want to do is burn it! Feel free to leave it to cook for longer if you want the beef to be more tender. Serve with Mash Potato! A super cheap student dish and a great replacement for those Sunday Roasts you might be missing!
This may take a little longer than other recipes listed here, but it's a really great dish to make in bulk and freeze off. You can chuck all that veg you need to use up in there, and the cooking time of the casserole does make a good window for the mash to be made!
ReplyDeleteI used Ox cheek, a cut which had been forgotten but has since made a return since the recession. It has the same properties as diced steak and tastes fantastic when cooked very slowly. Best of all, it is VERY cheap. 1 cheek feeds 2 mouths, and two good quality cheeks cost me £4.80.
I also used a can of Guinness rather than stock. The alcoholic content is cooked off (If that was ever a worry) and it creates a beautifully rich and intense taste. Any ale will work, and every student will have a spare can lying around!