I made the beef casserole in my usual way: browned the meat in a seasoned flour; added softened onions; carrots, dried Thyme, button mushrooms and stock; cooked it for about 3 hours.
Made some potato mash, with some milk and butter; added some chopped fresh parsley:
...served it with cabbage boiled until just "al dente"; not mushy, but also not crunchy.
This is the kind of food I enjoy cooking - and eating. What more can I say? I just wish the veg had been home-grown. My garden's only contribution to this meal was the Parsley.
That looks just delicious. I have some beef to make some stew later this winter. With yet another snow storm on the horizon I might end up making it next week.
ReplyDeleteI think we're having a beef casserole tomorrow, minus the mushrooms as my fussy lot won't eat them. Perfect food for the kind of weather we're having.
ReplyDeleteWe call it "beef stew" and I had one not too long ago. I like to make it in the crock pot that way it cooks itself all day and Phil does not have to cook when he gets home. Today I think it will be a nice corned beef brisket I have (corned beef and cabbage are definitely my favorite) and maybe I will do it all in my new pot too :)
ReplyDeleteoh yes, perfect comfort food and that mash looks glorious... about to tuck into something very similar ourselves!
ReplyDeleteWith plenty of fresh parsley I should try that mash.
ReplyDeleteHi Mark, I am wondering, do parsnips taste like turnips or more like mashed potatoes? This meal looks great. i love beef stew, but I normally add chunks of potatoes with the carrots into the pot.
ReplyDeleteEgretta, they are like neither. Parsnips are really sweet.
DeleteIt is at this entry I discovered your blog....oh boy !...that smells good ! : )
ReplyDeleteHi Daisy Debs, and welcome aboard! I hope you share my love of home-grown veg and home-cooked food...
ReplyDeleteGotta love a good old fashioned beef casserole, thanks for sharing this recipe...
ReplyDeleteSimon