A “casserole” can mean different things to different people. It appears that Casserole is derived from the French see casserole.
In this case my beef casserole was cooked on the stove, not in the oven but was slow cooked for a few hours in an anodised cast Aluminium “Dutch Oven“, which was made by Miracle Maid in Wisconsin about 45 years ago! It is described as a 6 Quart (US) but we often refer to it as “The Cauldron” 🙂
You can use a variety of methods for “slow cooking” (stewing). Traditionally using the oven but also using heavy pots with close fitting lid or a modern electric “Slow Cooker”, you can even use a “pit oven” which is basically a hole in the ground.
I start with a “base”, of Onion, Carrot and Celery which is slow fried (a minimum of 15 minutes but longer is better). Italians call this a “soffritto” and the French call it a “Mirepiox“. It usually finely diced but in this case I go for large / rough chopped Onion, Celery and Onion.
When the “base” has softened by cooking in a little oil and / or butter, you add herbs. I use dried parsley, basil and rosemary but you can use whatever you prefer or none at all. We’re all different and we don’t all like the same stuff. The idea is that you allow the herbs to infuse for a few minutes. When using dried herbs, adding water and simmering until the herbs are fully “hydrated” can improve the taste.
While the “base” (soffritto / Mirepoix) is cooking, you can prepare the meat. (beef, pork, venison etc), this might be ready diced or maybe chunks or maybe cheap steaks. The main idea of a casserole (or stew) is the slow cooking of cheap cuts of meat to make it tender. You could choose to use better “quality” meat that doesn’t need slow cooking but in this case we are going for the cheap cuts.
Ideally, you would dry brine the meat overnight or for at least 40 minutes to 2 hours and maybe add a marinade. Cheap cuts of meat need slow cooking for 3 to 4 hours to allow it it to become tender but the cooking process needs to make sure that the meat is completely submerged to stop it drying out. Some would suggest that it is a Stew if the meat is completely submerged but hey ho.
With really cheap cuts of meat you can use a “pressure cooker” but I prefer the slow cooking method.
If the meat really is the cheap (tough) cuts, you might want to use a meat tenderising method in addition to dry brining and marinading. If you have a good quality bit of meat, you can brown the meat to give a myriad of extra flavours but browning the cheap cuts often toughens it so you would just pop it in to the base, along with the “gravy” (stock) and make sure the meat is completely submerged to stop it drying out.
If the beef is purchased “diced”, its likely that it won’t be the best quality and will be off cuts. If you purchase something like rump or sirloin steaks and brown them before cutting into smaller chunks, you might be lucky and find that it doesn’t need to be slow cooked for hours to make it tender.
Note. If you are buying top quality “welfare / Grass fed” meat, you wouldn’t normally use it in stews or casseroles because it is so tender but sometimes you just want a nice tasty one pot meal.
When the (vegetable) base is has softened, you add the beef stock (gravy) and then add the meat. The whole thing is then slow cooked for maybe 3 or 4 hours until the meat is tender. The cooking time varies but generally you should allow about 4 hours max. You want the meat to be tender but not cooked to destruction! You want the fats and connective tissues to almost dissolve but still keep the meat in a recognisable form – not mush.
In principle you have cooked a stew (on the hob) but with fewer ingredients and you can serve it with maybe mashed potatoes or just boiled potatoes and maybe some extra greens (Broccoli, Peas, Green beans etc).
Recipe.
A casserole is almost always
Meat of your choice along with Chopped / diced onion, carrot and celery but you can use whatever Veg you like along with herbs of choice.
To this you add “stock” (which can be water + stock cube). It you like garlic, add this during the last hour of cooking.
It can be slow cooked (traditionally) in the oven but you can use a heavy cooking pot on the hob and it should provide a tasty meal. It is usually served with “boiled / steamed” potatoes and “greens” (peas, broccoli, green beans) but your imagination is the decider.
A “Stew” (in the UK) tends to include more “root vegetables” like Swede, Turnip, Parsnip and Potatoes. A “Stew” is generally considered to be (slow) cooked on the hob and has more “stock” (gravy) and everything is submerged. It is often served with dumplings.
Ultimately, a casserole is meat and veg slow cooked in a “lidded” pot usually in the oven (but can be cooked on the hob). Generally the meat part is often cheap cuts and the challenge is to make the meat tender and produce a tasty meal. In France, this is known as a cassoulet but some would say that the meat must be lamb / mutton or duck but hey ho.
One Pot / Pan meals cooked slowly using any meat, inc Game and poultry and maybe even fish along with vegetables can be called a stew, casserole, cassoulet or even a hotpot. In most / all cases the recipes are freestyle where you use whatever you have or want. Generally one pot meals make use of cheap cuts of meat and vegetables that you have to hand along with a stock. Slow cooking helps to make the meat tender. Electric slow cookers are good for this, your meal is cooking while you’re doing other stuff. This similar to using the oven, it does the work while you’re at work 🙂
The main thing about slow or other cooking is to not over cook, you don’t want mush!
Cooking should be an enjoyable activity that produces tasty meals that help provide us with the nutrients that we need. Don’t get hung up with “recipes” and “this is how you should do”. One pan meals are so easy, even easier if you don’t eat meat!
Enjoy and have fun.