Lidl Recipes - Catalan Beef Casserole | Beef Recipes (2024)

FAQs

What is a casserole steak? ›

Casserole Steak is hand cut to order by our qualified butchers. Taken from the chuck of the Fore Quarter of our traditionally matured Welsh Beef. These steaks are ideal for slow braising in the oven or slow cooker.

Casseroles and stews are essentially braises. They slow and low cook tough cuts of meat covered with liquid, until the meat is tender enough to eat. This means more of the animal can be used for food. So the cuts chosen for a casserole or stew are going to be the toughest from the creature.

Chuck, braising and stewing are all suitable for long slow cooking. Delia says…. My own favourite cut for braising, where I live in East Anglia is called chuck and blade steak. In other regions it can be called shoulder, which is exactly where it is.

Oyster Blade Steak

Some people believe this is the best cut to use in a stew or casserole. In fact most people prefer to use this cut above the rest, but the downside is the cost! Oyster Blade steak has a lot of flavour that comes from the breakdown of connective tissue that you can see when looking at it.

Add spices such as turmeric, coriander and cumin at the early stage of cooking, when you are frying onions and garlic, to enhance the taste of the beef stew. Fresh herbs like coriander and bay leaves also contribute a distinct flavour without making the dish too spicy for the younger members of the family.

Yes, it is possible to overcook a beef stew. As much as we like the idea of a stew that sits on the stove all day long, too much time will result in dry beef and mushy veggies. It depends on how much stew you're actually making, but the sweet spot is about 2–3 hours.

Two options really, either it is really a poor cut of beef, or more likely it hasn't been cooked for long enough. Usually 3 hours in the oven in a casserole dish at 180C/350F should make any cut of beef tender. You probly cooked it to hot to fast. Try using a crock pot for tender beef .

Description. As the name suggests, Casserole Steak is great for, well, casseroles. It is leaner than stewing steak and does not need to be cooked for as long.

Braising steak is often used in a casserole. Mostly nowadays "Chuck" steak is sold for braising steak and is often used in "Casseroles". This is a cut of beef from the "forequarter" of beef and is the shoulder piece of the beast.

There is a technical difference between Braising and casseroling (which is like stewing). Braising is cooking slowly in a closed container with the least amount of liquid. The moist heat circulates around the meat and slowly cooks it. Casseroling or stewing requires full immersion of the meat in it's cooking liquid.

Is casserole steak braising steak? ›

Braising steak*, as the name suggests, requires long, slow and gentle cooking. Braising steak is naturally lean, butchered from the chuck section of the forequarter. Braising steak, also known as casserole steak, makes for the perfect beginnings of many a stew, casserole, pie or pudding.