Aberdeen Angus Beef Stew with Mushrooms and Shallotts

Product Review*: Aberdeen Angus Diced Casserole Steak

Cooked into Aberdeen Angus Beef Stew

A few weeks ago, I was sent some products for review by Damn Delicious.  Tonight, I cooked the last of the products I was sent for review by Damn Delicious: The Aberdeen Angus Casserole Steak.

You can view my reviews of their other products at the following links: Aberdeen Angus Steak Pie, Aberdeen Angus Steak Mince & Aberdeen Angus Steak (plus Pork Chops).

 

Aberdeen Angus Beef Stew

Ingredients (for 4 people):

  • 460g (1 pack) Aberdeen Angus diced casserole steak
  • 4 carrots, scraped & sliced
  • 10 echalion shallots, peeled & kept whole
  • 240g shitake mushrooms, cleaned (halve or quarter the larger ones, leave smaller ones whole)
  • 500ml beef stock (I used 1x Knorr Rich Beef Stockpot with 500ml water, but you can use any good quality stock cube, too)
  • 2tbsp plain flour
  • 100ml red wine
  • olive oil (enough for shallow-frying in a good non-stick pan)
  • fine sea salt
  • freshly-ground black pepper

Method:

Tip: I used a slow cooker for this and set it onto ‘Auto’.  If you wish to cook this recipe in the oven, reduce the cooking time (approx 2-3 hours) and cook in a casserole dish in a low temperature (approx. 150°C) oven. You may have to experiment with this as an oven is less forgiving than a slow-cooker.

Place the sliced carrots in the slow-cooker.

Shallow-fry the mushrooms in a little olive oil, then add them to the carrots in the slow-cooker, retaining any juices/oil in the pan.  Do the same with the shallotts – don’t fry them for long, just enough for the skins to start browning and blistering.

Brown the meat in the frying pan (add a little oil if needed) and season generously with sea salt and freshly-ground black pepper while you do this.   Once the meat is browned, add the flour and stir, then pour in the wine.  The flour will start thickening the wine into a sauce fairly quickly, so once it’s stirred and lump free, transfer everything into the slow-cooker.

Use the beef stock to ‘clean’ any residual flour/wine sauce from the frying pan and add this to the slow-cooker.

Stir, cover & cook on ‘Auto’ for approximately 5 hours.

Serve with mashed potatoes.  YUM!

Aberdeen Angus Beef Stew – Gloriously Simple, Gloriously Good!

 

THE REVIEW:

The casserole steak was very, very tasty and beautifully tender.  It melted in our mouths and was just packed full of rich flavour.

We are big meat eaters in our family, so for a stew/casserole, I would generally buy shin of beef and buy a bigger quantity than the 460g you get for £5.99, BUT it does feel deliciously indulgent and luxurious to make a stew with such high quality meat as this Aberdeen Angus Casserole Steak!  Also, whilst I tend to prefer slightly fattier meat in my stew, this Aberdeen Angus was very lean, which half of my family prefers.  It IS healthier and you get more meat (rather than fat!) for your money.

The packaging was simple and effective, minimising waste.  The quantity easily served 4 hungry people.  I did find that the ‘chunks’ were rather large, so before I used them, I cut some of them into half and some even into three.  This didn’t exactly take long as the meat was so tender that the knife glided through it effortlessly!

Overall, this was another fantastic meat product from Damn Delicious and if you can afford the indulgence and like lean steak in your casserole, I definitely recommend it.  Enjoy!

 

*About my reviews:

I received these products free of charge with a request to review them on my blog.  This is an honest product review and reflects my opinion (and those of my family members, who have also sampled the products).  I did not receive any payment in exchange for the review.  If you would like me to review your products, please contact me via Twitter, Facebook or E-mail in the first instance. Thank you 🙂

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