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Finzean Beef Casserole

February 27, 2012

This is one of our favourite beef recipes for this time of the year  – a bit of a classic but here it is anyway….this is particularly good made the day before and also freezes beautifully. You can adapt for example with half a neep cut into cubes added at the same time as the carrots

  • 1.8 kg (4lb) well-hung Finzean beef casserole steak
  • 3 tblsp extra virgin olive oil – or we use Ola rapeseed oil
  • 450g (1lb) onions, sliced
  • 4 medium carrots, cut into 1cm slices
  • 2 tblsp plain flour
  • 225ml (8 fl oz) gutsy, full bodied red wine
  • 225 ml Beef Stock
  • 300 ml (1/2 pint) tomato passata
  • 225 g (8 oz) flat or wild mushrooms
  • 25g (1 oz) butter
  • 3 tblsp fresh parsley, coarsley chopped

Preheat the oven to 160 C/325 F/gas mark 3

Trim the excess fat off the beef and cut into 4cm cubes. Heat half the oil in a casserole and sweat the onions, carrots (and neeps if adding) on a gentle heat with a lid on for 10 mins. Heat the rest of the oil in a frying pan until almost smoking. Sear the meat on all sides. reduce the heat, sit in the flour and cook for 1 minute.

Mix the red wine, beef stock and passata together and add the mixture gradually to the casserole, stirring all the time. Season with salt and freshly ground pepper. Cover and cook gently in the oven for 2 1/2 hours (longer if you are using flank)

Meanwhile saute the mushrooms in a little butter in a hot pan, season each batch with salt and pepper and add them to the casserole about 30 mins before the end of cooking. Just before you serve add the chopped parsley and let it bubble for a couple of minutes and check seasonig. Serve with mashed tatties and a good green veg – delicious with shredded savoy cabbage very lightly steamed or stir fried in butter…..

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2 Comments
  1. When my family and I arrived at the Aberdeen train station at midnight years ago,cold, tired, and very hungry. We were driven for what seemed like a hour by a maniac taxi driver to Finzean. Catriona met the taxi and lead us to Deer Park Cottage. There the table was set with fresh flowers, and the most delicious meal of Finzean BEEF CASSEROLE, steamed vegetables,freshly made bread, Finzean fresh strawberrys, meringues, and red wine. This meal was like a balm to our travel weary souls. I have never had such delicious food! It is a sweet memory that I savor!

    • Thank you Deborah – lovely to hear from you and your family! Look forward to seeing you back in Finzean soon!

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