a very (I mean very) simple beef casserole
Heinz tomato soup? What the fuck? I know, I know, but I absolutely promise you something magical happens during the five hours it's in the oven. The soup, stock and meat juices transmogrify into a deep, luscious gravy. I saw this done on some daytime cookery programme years ago, but can't remember which one or who cooked it. This is my (half-)remembered version.
serves two
500g shin of beef, cubed
2 small onions, peeled and quartered
2 small carrots, peeled and cut into large chunks
300g tin of Heinz cream of tomato soup
300ml of beef or chicken stock
black pepper (if you're using a stock cube you won't need any more salt)
Put everything into a medium sized casserole dish and cover. Place in an oven heated to 160C/140C fan. Leave for 5 hours. That's it. Unless you want to get all la-di-da and fancy-knickers about it, in which case you can add a bay leaf and a sprig or two of thyme.
serves two
500g shin of beef, cubed
2 small onions, peeled and quartered
2 small carrots, peeled and cut into large chunks
300g tin of Heinz cream of tomato soup
300ml of beef or chicken stock
black pepper (if you're using a stock cube you won't need any more salt)
Put everything into a medium sized casserole dish and cover. Place in an oven heated to 160C/140C fan. Leave for 5 hours. That's it. Unless you want to get all la-di-da and fancy-knickers about it, in which case you can add a bay leaf and a sprig or two of thyme.
