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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 12 |
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This base is meant to be divided into 3 portions which can be frozen for up to 3 months. In under 20 minutes you can have a fantastic meal for 4 ready, and it will taste like you have been cooking all day. The meat in this comes out so tender and the casseroles are all delicious. Ingredients:
1/4 cup vegetable oil |
2 1/2 kg beef chuck steaks, chopped |
3 large onions, chopped |
2 garlic cloves, crushed |
1/4 cup flour |
1 1/4 liters beef stock |
2 bay leaves |
Directions:
1. Heat a large pan.
2. Reserve 1 tablespoon of the oil.
3. Add remaining oil and steak in batches until all the meat is browned.
4. Put the meat aside on a plate.
5. Heat reserved oil and add the onions and garlic.
6. Cook until onions are soft and lightly browned.
7. Stir in the flour and cook, stirring, for about 2 minutes or until browned.
8. Gradually add the stock and bay leaves, stirring to blend.
9. Return the meat and any meat juices on the plate to the pan.
10. Simmer, covered for 1 1/4 hours.
11. Discard bay leaves and divide meat base into 3 equal portions.
12. These can be frozen for up to 3 months and are used as the bases for Red Wine Casserole, Mexican Casserole and Diane Style Casserole.
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