BEEF CASSEROLE BASE
This base is meant to be divided into 3 portions which can be frozen for up to 3 months. All you have to do then is thaw the base (put it out in the morning) and decide if you want to make Recipe#48837, Recipe#48838 or Recipe#48839 (all recipes posted here on Zaar). 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.
Provided by dale7793
Categories Stew
Time 1h25m
Yield 3 casserole bases
Number Of Ingredients 7
Steps:
- Heat a large pan.
- Reserve 1 tablespoon of the oil.
- Add remaining oil and steak in batches until all the meat is browned.
- Put the meat aside on a plate.
- Heat reserved oil and add the onions and garlic.
- Cook until onions are soft and lightly browned.
- Stir in the flour and cook, stirring, for about 2 minutes or until browned.
- Gradually add the stock and bay leaves, stirring to blend.
- Return the meat and any meat juices on the plate to the pan.
- Simmer, covered for 1 1/4 hours.
- Discard bay leaves and divide meat base into 3 equal portions.
- 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.
Nutrition Facts : Calories 291.2, Fat 19.4, SaturatedFat 2.9, Sodium 1579, Carbohydrate 22.8, Fiber 2.9, Sugar 6.4, Protein 7.7
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