I’m not sure why people need recipes for stews and casseroles. They’re fairly basic, and open to endless variation. That said, however, this recipe in Shonagh Koea’s book did strike me as worth a shot. Am always attracted to anything that promises to be simple. And, as she says, this proved very simple but oddly delicious, when we ate it with mashed spud & broccoli.
500 gms blade steak
2 large onions, halved & sliced
150 ml beef stock
1 dessertspoon Worcestershire sauce
salt & pepper
Heat a little oil in a pan, brown the meat on both sides & transfer to a casserole. Then fry onions in same pan to brown them slightly. Arrange over meat, season, pour on Worcestershire sauce & stock. Cover and cook in pre-heated 160 C oven for 2 or 3 hours. Add a little more liquid if it starts to dry out … it ends up a fairly dry casserole, anyway.