Beef Casserole Base

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This base is meant to be divided into 3 portions which can be frozen for up to 3 months. All you have to do then is thaw the base (put it out in the morning) and decide if you want to make recipe#48837, recipe#48838 or recipe#48839 (all recipes posted here on zaar). In under 20 minutes you can have a fantastic meal for 4 ready, and it will taste like you have been cooking all day! The meat in this comes out so tender and the casseroles are all delicious.

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Steps

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Heat a large pan.

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Reserve 1 tablespoon of the oil.

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Add remaining oil and steak in batches until all the meat is browned.

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Put the meat aside on a plate.

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Heat reserved oil and add the onions and garlic.

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Cook until onions are soft and lightly browned.

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Stir in the flour and cook , stirring , for about 2 minutes or until browned.

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Gradually add the stock and bay leaves , stirring to blend.

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Return the meat and any meat juices on the plate to the pan.

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Simmer , covered for 1 1 / 4 hours.

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Discard bay leaves and divide meat base into 3 equal portions.

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These can be frozen for up to 3 months and are used as the bases for red wine casserole , mexican casserole and diane style casserole.

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Ingredients

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vegetable oil, chuck steaks, onions, garlic cloves, flour, beef stock, bay leaves