I made a casserole on Friday. Lots of loving preparation and slow cooking involved. It was a lovely beefy recipe and smelled divine. I was so looking forward to the taste test. It was not to be. As I removed the casserole dish from the oven to serve up the glass lid exploded. Everywhere. It was a shambles with my husband and all the random children in the house rushing into the room with no shoes on (no-one wants to miss a spectacle), me standing with a shower of glass glitter all over the front of my shirt and glass shards everywhere, through dinner, through the oven, on the bench and on the floor.
I was exceptionally lucky not to have either been injured or dropped the casserole in shock. I am not sure if the dish was not rated to take the long period of heating, cooling and then reheating later or if it was just old and worn and weak. Whatever it was, I never got to taste my stew, so lovingly prepared and looked forward too. I’ll post the recipe here, maybe someone else can try it and tell me how it was and I’ll try again with a new casserole dish once I buy some more gravy beef.
What a waste!
African Beef Stew (I halved this recipe and added a potato that was lurking alone in the cupboard)
3 kg diced beef
4 large onions, diced
4 cloves garlic, crushed
6 carrots, diced
3 stalks celery
8 tablespoons, crunchy peanut paste
¼ cup tomato sauce
2 bay leaves
2 teaspoons powdered cloves
2 teaspoons powdered ginger
1 tablespoon lemon juice
2 cups beef stock
2 stock cubes
¼ cup plain flour
Roll beef in flour, braise in oil in batches then place in a large baking dish. Add dry ingredients.
Combine stock, peanut paste, tomato paste and lemon juice in a sauce pan and simmer for 1 minute, then add to dry ingredients along with the vegetables.
Bake at 180°C for 2½ hours, stirring twice. Serve with crusty bread or damper.