Slow Cooked Steak & Toulouse Sausage Casserole

As the dark nights draw in, it makes me crave a warm filling meal. I think there is nothing more wintery and warm than a slow cooked stew; a one pot wonder that is easy to make and rewarding. The ingredients for this can vary by using any leftover vegetables that you have. The addition of Toulouse sausage gives the stew a more modern taste. If unavailable replace with another type of spiced or herb sausage such as Cumberland. This dish also can be made in advance and in my opinion tastes even better the next again day.

othing more wintery and warm than a slow cooked stew. A one pot wonder that is easy to make and rewarding. The ingredients to this can vary by using any leftover vegetables that you have. The addition of Toulouse sausage gives the stew a more modern taste if unavailable replace with chorizo or Italian sausages. This dish also can be made in advance and in my opinion tests even better the next again day. INGREDIANTS (SERVES 4) 500G chopped stewing steak 1 tbsp. plain flour 2 Toulouse sausages cut into chunks 1 Small butternut squash 3 Peppers (varied colours) 1 Carrot 1 Red chilli 2 Garlic cloves 1 tbsp. finely chopped rosemary 500ml beef stock 1 glass red wine METHOD Season the steak with salt, pepper and the flour. Heat a tbsp of olive oil in a frying pan over a high heat. Add the steak and sausage and sear until the meats have taken on some colour. Whilst the meat is being seared. Cut the vegetables into large chucks; finely chop the chilli and the garlic. Place into a slow cooker. Add the seared meat along with the stock, wine and rosemary. Place the lid on and slow cook for 5-6 hours until the meat is tender and sauce has thickened. Serve in warm plates with a slice of bread. Enjoy!

Slow Cooked Casserole

INGREDIENTS

(SERVES 4)

500g chopped stewing steak

1 tbsp. plain flour

2 Toulouse sausages cut into chunks

INGREDIENTS

Ingredients

1 Small butternut squash

3 Peppers (varied colours)

1 Carrot

1 Red chilli

2 Garlic cloves

1 tbsp. finely chopped rosemary

500ml beef stock

1 glass red wine

METHOD

Season the steak with salt, pepper and the flour. Heat a tbsp of olive oil in a frying pan over a high heat. Add the steak and sausage and sear until the meats have taken on some colour.

Whilst the meat is being seared. Cut the vegetables into large chucks; finely chop the chilli and the garlic. Place into a slow cooker.

IMG_2645

Add the seared meat along with the stock, wine and rosemary. Place the lid on and slow cook for 5-6 hours until the meat is tender and sauce has thickened. If you do not have a slow cooker you can put all the ingredients in a casserole dish, in the oven, on a low heat for 5-6 hours.

Serve on warm plates with a slice of bread.

Enjoy!

Slow Cooked Steak and Toulouse Sausage Casserol

Slow Cooked Steak and Toulouse Sausage Casserole

,

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current ye@r *