As I sit and type this, I am sporting a sweat mo and feeling like the air conditioning should still be on...however, I have promised a lovely, comfort food, dinner recipe that will be perfect for the cooler weather which is sure to be here before we know it.
I've been planning my Thursday and it is shaping up to be fairly busy so this recipe is just the thing to keep the tummies happy at dinnertime without causing me to be in a flap trying to prepare things and juggle babies at 4pm!
This recipe comes from Kylie's Nan. Kylie is a creative friend and a colleague. We now catch up with our little ones at playgroup and every now and then we swap recipes!
Grandma's One Pot Wonder Casserole
- Put diced meat (I usually use beef but lamb is nice too) into a plastic bag with 4 tblsp plain flour, some salt and pepper and shake to coat meat.
- Place meat and any leftover flour in ovenproof casserole dish with lid.
- Add any chopped veggies you like. The more the merrier! I use a selection of potato, pumpkin, sweet potato, celery, onion, carrot, zucchini, mushrooms, peas, broccoli... whatever I have in the cupboard. I think onion, potato, celery and carrot are enough for a basic casserole.
- Add enough stock to just cover meat and veg. I just use powdered beef stock and hot water.
- Add a good whack of tomato sauce and Worcestershire sauce (2 tbsp ish of each), a tsp of mixed herbs and a shake of pepper and salt.
- Cook at about 190 degrees for about 2 hours, stirring a couple of times during cooking. The longer you cook it, the more the gravy reduces and thickens and the yummier it is.
You can serve this by itself in a bowl as veggies are already in it. Maybe some crusty bread or toast if you like. My family loves it served with couscous.
I will pop everything into the slow cooker in the morning and it works a treat. I sometimes use less stock...it works even when I don't remember to reduce the liquid for slow cooking. Hope you enjoy Grandma's Casserole.