Country Beef Casserole with Herb Scones
Country Beef Casserole with Herb Scones is another winter warmer – good for the soul, and the hip pocket! We have now added a slow cooker version too!
Method
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Preheat oven to 180 degrees.
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Cut meat into bite sized pieces, toss in the flour until well coated.
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Heat the oil in a heavy based saucepan and brown the meat in batches until golden.
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Remove the meat and place in a casserole dish. Also add carrots.
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Reheat the oil and add the onion and garlic and cook until soft.
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Pour this mixture over the top of the beef.
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In a small bowl mix together the plum jam, vinegar, stock and sweet chili sauce.
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Pour over the beef mix.
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Cover in foil and bake for one hour and thirty minutes or under meat is very tender.
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Uncover the dish and place the herb scones on the meat - put back in the oven uncovered for 30 minutes or until the scones are golden brown.
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Sift the flour in a bowl, rub in the butter until the mixture is like breadcrumbs.
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Stir in the herbs and add the milk and stir until just combined.
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Knead lightly until smooth and use scone cutters to cut out the scones.
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Cut the beef into bite sized pieces, toss in the flour until well coated.
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Heat the oil in a heavy based saucepan and brown the meat in batches until golden.
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Remove the meat and place in the slowcooker (first give it a quick spray with canola oil so it doesn't stick).
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Add the onion and garlic on top of the cooked beef.
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In a small bowl mix together the plum jam, vinegar, stock and sweet chili sauce.
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Pour over the beef mix.
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Cook on low for 7 - 8 hours.
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To serve, make the herb scones in the oven, dish up into bowls and serve with the scones on top (you can't cook them in the slow cooker!).
Recipe Hints and Tips:
- Country Beef Casserole is suitable to freeze for up to four months.
- Herb Scones are also suitable to freeze for up to four months.
Why Use Gravy Beef?
I do get asked all the time why I love using Gravy Beef in my casserole and slow cooker recipes. The reason is that gravy beef has a slightly higher fat content than other stewing meat – but that fat means taste. So any beef casserole is really bought to life using Gravy Beef. I find that other beef stewing meats also end up a bit tough when cooked for a long time – as gravy beef doesn’t seem to do that.
But it is up to you – if you are really watching your weight, try reducing your portion size rather than having chewy beef that you don’t enjoy!
