Gravy Beef 4 Ways

Cook gravy beef slowly - low heat for a long time. is  It is rich in flavour and is traditionally used with the bone in for excellent stews and soups.


Beef Hotpot Pie

750 g gravy beef
1 onion, chopped
2 cloves garlic, crushed
400 g can tomatoes
310 g can corn kernels, drained
1 tbsp Worcestershire sauce
1 sheet ready-rolled puff pastry, thawed
green beans to serve

Cut beef into 2.5cm-3cm cubes. Season with salt and pepper, and add about 2 tbsp of oil, mix well. Heat a deep, heavy-based pot over a medium-high heat. Brown the beef in 2 or 3 batches. Remove each batch and set aside.

Reduce heat in pot and add a little oil, add the onion and garlic, cook for 1-2 minutes, stir occasionally. Add tomatoes, corn and Worcestershire sauce, stirring to combine. Return beef to the pot. Partially cover, keep the heat low.

Simmer for around 2 hours until the meat is very tender. Stir occasionally; add water if needed during the cooking time to keep ingredients covered. If consistency needs thickening, once meat is tender simmer with the lid off until reduced (about 10-15 minutes).

Preheat oven to 220°C. Transfer beef and corn contents to an ovenproof casserole dish, cover with pastry, pinching edges to make a frill. Bake for 20 minutes or until golden. Serve with green beans.

Gnocchi with Gravy Beef in a red wine sauce

800 g gravy beef
800 g gnocchi
1carrot, diced
2celery sticks, diced
1onion, diced
2garlic cloves, chopped
1 tbsp tomato paste
200 ml red wine
300 ml beef stock
2bay leaves
1 tbsp oregano
1 tsp plain flour
salt and pepper

 Heat the olive oil in a frypan and brown all vegetables; sprinkle with flour and stir to dissolve and then set aside.

Cut the gravy beef into 3 cm squares and season with salt and pepper; brown in batches in the same pan after adding some more oil. Add the tomato paste, oregano, vegetables, wine and stock. Reduce heat to low, cover the pan and simmer for 2 hours on a low heat.

Adjust seasoning and serve with gnocchi.


One Pot Beef Casserole with Eggplant & Capsicum

1 kg gravy beef
1 large onion, sliced
1 tbsp plain flour
2 cups beef stock
1 cup red wine
¼ cup tomato paste
1-2 bay leaves (fresh or dried)
4 sprigs fresh thyme or small sprigs of rosemary or parsley
3lady finger eggplants, halved lengthwise
1 large red capsicum, cut into large chunks

 Preheat oven to 180°C. Cut beef into 2.5cm-3cm cubes. Season with salt and pepper, add 2 tbsp oil, and mix well. Heat a large frypan over a medium-high heat. Brown the beef in 2 or 3 batches. Remove each batch and place in casserole dish.

Reduce heat in the pan, add a little oil, add the sliced onion, cook for 1–2 minutes, and stir occasionally.

Sprinkle in the flour and stir until the onion is coated. Gradually pour in stock and wine and add the tomato paste, stirring well. Add the herbs, stir until the mixture boils. Add to the casserole dish, stir to combine. Cover the casserole dish, place in oven, and cook until the beef is very tender. Stir every 40 minutes or so, add water if needed to keep the ingredients just covered. In the last 30 minutes cooking time roast eggplant slices and red capsicum in the oven as the casserole cooks, gently stir them into the cooked casserole to serve.

Cooktop method: Place the browned beef and other ingredients in a heavy-based pot. Partially cover, keep the heat low. Simmer until the meat is very tender. Stir occasionally; add water or stock if needed during the cooking time to keep ingredients well covered. In the last 30 minutes cooking time roast eggplant slices and red capsicum in the oven, gently stir them into the cooked casserole to serve.

Beef, Bacon & Mushroom Casserole

1 kg gravy beef
4 rashers bacon, chopped
200 g button mushrooms, quartered
2 medium carrots, thickly sliced
2 tbsp plain flour
2 cups beef stock
1 cup red wine
2 bay leaves
mashed potato and green vegetables to serve

Preheat oven to 180°C. Cut beef into 2.5cm-3cm cubes. Season with salt and pepper, add about 2 tbsp oil, and mix well. Heat a large frypan over a medium-high heat. Brown the beef in 2 or 3 batches. Remove each batch and place in casserole dish.

Reduce heat in the pan, add a little oil, add the bacon, mushrooms and carrot, cook for 2–3 minutes, and stir occasionally.

Sprinkle in flour and stir until the vegetables are coated. Gradually pour in stock and wine, stirring well. Add the bay leaves, stir until the mixture boils. Add to the casserole dish, stir to combine. Cover the casserole dish, place in oven, and cook until the beef is very tender. Stir every 40 minutes or so, add water if needed to keep the ingredients just covered.

Serve with mashed potato and green vegetables.

Cooktop method: Place the browned beef and other ingredients in a heavy-based pot. Partially cover, keep the heat low. Simmer until the meat is very tender. Stir occasionally; add water if needed during the cooking time to keep ingredients well covered.

Information and recipe source:  beefandlamb.com.au


Knights Meats