New Year’s Day, our friends Clare and Dean, with their children Scarlet and baby Grayson, joined us for a roast beef and honey roast gammon. I’d been cooking most of the day, but when it came to dinner, we all sat around the table, minus a napping Emily who was upstairs in bed, and tucked in.
We had roast beef and honey roast gammon for the meats. Honey roasted carrots and parsnips, roasted butternut squash, peas, roast potatoes, homemade Yorkshire puddings and a deliciously rich gravy. It was yummy! But, the beef, annoying, a good cut as it was, was a little tough, so a far bit was leftover.
Being the anti-food waster that I am, I threw it into a divine casserole, served with home baked bread and Yorkshire puddings.
This casserole doesn’t require much effort, which works for me as I had a day of taking down the Christmas tree, cleaning, admin for work, a park visit and a tonne of washing to do.
Packed with flavour, whilst it cooks in the slow cooker for half of the day, I could just crack on with my to-do list and the flavours could work their magic.
I’m using the leftover carrots, parsnips and butternut squash in this dish, whilst adding mushrooms, garlic and onions for a bit of flavour. It works well, but if you don’t have leftover veggies, this works well with carrots, celery, swede and potato instead.
Preparation: 20 minutes
Pre-cook: 10 minutes
Slow cook: 6 hours
- Leftover beef
- Leftover carrots, parsnips and butternut squash, about 400g
- 1/2 cup of frozen peas
- 150g diced mushrooms
- Dried thyme
- Dried rosemary
- Red wine
- Brown sugar
- Salt and pepper to season
- 1 beef stock stock cube
- 200ml beef stock
- Cornflour for thickening
To a large pan or wok, add oil and garlic and heat for a few minutes.
Add chopped onions and mushrooms and sauté. After a few minutes add your leftover veg and mix. Cook for a few minutes, then add to slow cooker.
In the same wok, add 2 tsp butter, garlic and heat for a few seconds. Add your leftover beef and sauté. Stir in 1 tsp dried rosemary. After a few minutes, add in 10ml red wine to stir. Add 1/2 tsp of dried thyme, 1/2 tsp brown sugar and 1/2 cup of frozen peas and mix together. Add 10ml of water and sauté. Add to the slow cooker and stir in with the other veg.
Return the wok to the hob, add a little butter, thyme, rosemary and garlic and heat for a few seconds. Add a little sugar and red wine and cook on a low heat to make a thick sauce. Crumble 1 beef stock cube in and mix. Add 100ml cold water and continue to simmer.
After a few minutes, add 200ml beef stock, a little more rosemary, garlic, thyme, red wine and sugar and simmer on a low heat. Season to taste and add to the beef and vegetable mix in the slow cooker. If you need to thicken, add sauce flour or corn flour just before you turn on the slow cooker.