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How to cook Beef Casserole steak

How to cook Beef Casserole steak

By Farmison & Co

"Farmison & Co is the brainchild of John Pallagi and Lee Simmonds; two old friends who share a love of fantastic food with real flavour and a genuine..."

  1. Remember to remove your beef casserole steak from the packaging, pat dry and bring to room temperature

  2. Pre heat your oven to 135 oc temperature

  3. Next choose a suitable sized oven proof casserole with a tight fitting lid

  4. Season the meat just prior to coloring with good quality sea salt

  5. Make a mirepoix by neatly chopping equal amounts of onion, carrot and celery or my preferred choice of celeriac, the root of the celery plus a bay leaf, sprig of thyme and a few black peppercorns, another nice addition can be a head of garlic split in half

  6. Take a large, heavy based frying pan, and add a few drops pomace or vegetable oil

  7. Fry the steak on all sides in small batches then transfer to the casserole dish
  8. Next fry the mirepoix until lightly coloured

  9. Then add half a bottle of red wine, or a favorite local ale and reduce by two thirds then add 500 ml of Essential Cuisine beef stock, 1 tablespoon tomato paste (optional)and reduce a little, thicken with a tablespoon corn flour mixed with a little cold water and stirred into the boiling broth

  10. Pour the sauce over the meat and cover

  11. Place in the centre of the oven and cook for approximately 3 hours, the meat should be tender when pierced with a meat fork

  12. Remove from oven, carefully take out the beef and keep warm

  13. Pass off the juices through a fine sieve into a clean sauce pan and reduce to a glossy finish then pour back over the beef ready to serve

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