Tuesday, 23 June 2009

Beef and Fava Beans Casserole

I made this dish on pure culinary instinct. No recipe, just experimenting with flavours.
It was a case of 'what's left in the freezer and cupboard before the monthly food shopping trip'

I found some Stewing beef, broad beans, carrots, onions and this was the result 3 1/2 hours later.
Tasted really delicious too.



Did something I hadn't done before-Coated beef in a mixture of light flour, crushed garlic, salt, pepper, paprika and refrigerated it overnight.
The result was excellent and not only did the seasoning flavour the meat but if also tenderised it beautifully, ready to cook in the casserole. Here's the recipe:

Ingredients:


Meat seasoning
500 gs of beef
1 tbsp flour
salt and white pepper
1 tsp paprika
1 crushed garlic

Casserole
1 sliced onion
2 cloves of crushed garlic
2 sliced carrots
500 gs mushrooms
2 cups of frozen broad beans
1 tbsp flour
1 tsp Worcester sauce
1 can chopped tomatoes
500ml good quality beef stock
1tsp sweet paprika
2 large bay leaves
1 pinch of the following-thyme, rosemary and oregano
salt and pepper to taste
English Dumpling mix-optional

Directions
I haven't got a dutch oven-saving up for one!- but if you do I would highly recommend you cook all of it in the dutch oven. Unfortunately I had to do it in a frying pan before transferring into the casserole dish to go in the oven.

Dice the meat and coat it in the seasoning. Refrigerate overnight.

Pre-heat the oven to 160 degrees or medium heat.

In a large frying pan, fry the meat-seasoned- until brown in some oil. Set the meat aside.

Fry the onions and carrots in the same frying pan-with the meat juices. Add the garlic and fry until the vegetables begin to soften.
Add the flour and cook gently into the veg.

Add canned tomatoes, paprika, bay leaves and herbs.
Add the meat to the mixture. Incorporate it all well and cook for 2 minutes.
Add the stock, mushrooms and broad beans.
Add Worcester sauce and season well.

Transfer into a casserole dish and place in the oven. Cook for approximately 2 1/2 to 3 hours.
If making English dumplings, add these half an hour before finishing cooking.

Serve with freshly baked warm bread rolls and enjoy!

My next ingredient is soaking nicely in cold water, waiting for tonight's recipe:






Salted Cod-Bacalhau.









Italian Beef Stew on Foodista

7 comments:

  1. I'm so jealous! We just don't have fava beans around here:( I planted my own this year and they've been drowned out by all the rain we've been having :( Looks great!

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  2. Hello Ruth,
    thank you for following me back! I like your food a lot and the presentation is awesome...and I love this beef and beans casserole;
    see you soon,
    xo, Nina

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  3. I can't find favas around here, either. But, this does sound good. Great idea with marinating the meat in that mixture...bet it thickened up just beautifully!

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  4. looks good sometimes we get the best meals this way LOL

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  5. One more super delicacy I absolutely love favas (broad beans), i think you teasing me ..for real...what a presentation also. :) xx

    ps
    Looking forward to the bacalhau, salted fish. xx

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  6. @ Diana and girlichef- Aren't Lima beans similar? Think any robust bean would probably work well here :)

    @Chow and Chatter and Nina-Many thanks, your comments mean so much!

    @ lol at rico- some payback time, your recipes have me wanting to book the next flight to Lisbon lol and here's the Bacalahau a Ruth!

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  7. Sounds terrific. I have some short ribs that I will be braising tonight, no recipe either, like you, going to wing it. We'll see how it comes out, I'm thinking Asian flavors...
    LL

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