The Best Casserole Cookbook Ever (29 page)

Traditionally served over couscous, a tagine is a Moroccan stew. It can be made from meat or poultry and is seasoned with sweet spices like cinnamon and cumin.

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2 pounds beef stew meat, cut into 1-inch cubes

1
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teaspoons salt

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teaspoon freshly ground pepper

3 tablespoons olive oil

2 medium onions, chopped

1 teaspoon ground cumin

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teaspoon ground turmeric

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teaspoon ground ginger

Pinch of cayenne pepper

1 cinnamon stick, 3 inches long

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cup chopped fresh parsley

4 tomatoes, chopped

3 tablespoons tomato paste

³
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cup water

1 pound green beans, halved lengthwise

1 tablespoon toasted sesame seeds

Couscous, cooked according to package directions, for serving

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1. Preheat the oven to 350°F. Pat the meat dry with paper towels and sprinkle with salt and pepper.
   
2. In a heavy, flameproof 3-quart casserole, such as cast iron, heat the oil. Add the meat chunks, a few at a time, and brown on all sides over medium heat; remove to a bowl or plate.
   
3. Add the onions to the pot and sauté for about 3 minutes, or until lightly browned; add the cumin, turmeric, ginger, cayenne, cinnamon stick, parsley, tomatoes, tomato paste, and water to the pot. Return the meat to the pot and stir to combine.
   
4. Bake, covered, for 2 hours, or until the meat is tender. Add more water during cooking if necessary.
   
5. When the meat is almost done, parboil the green beans by dropping them into a pot of boiling water for a few minutes. Add to the casserole and bake, covered, for 15 minutes longer. Remove and discard the cinnamon stick. Sprinkle with sesame seeds and serve over hot couscous.
   

For this casserole, I like to brown the beef chunks quickly in a hot oven, saving time and mess. To augment the flavor of the fresh mushrooms, I sometimes add dried morels that we’ve harvested ourselves. In recent years, morels have become more abundant in Minnesota, perhaps because of global warming. Dried morels are incredibly aromatic and add an exotic flavor to soups, sauces, and stews.

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2 pounds beef stew meat, cut into 1
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-inch cubes

2 teaspoons salt

About
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cup all-purpose flour

1
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/
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cups water

6 carrots, peeled and cut into 1-inch chunks

1 pound fresh mushrooms, whole or quartered

4 dried morel mushrooms, crushed (optional)

10
small whole onions, peeled
, or frozen baby onions, thawed

¹
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cup chopped fresh parsley, plus extra for garnish

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1. Preheat the oven to 500°F. Line a baking sheet with heavy-duty foil and coat with cooking spray.
   
2. Pat the meat chunks dry with paper towels. Combine the salt and flour in a plastic bag. Add the meat chunks and shake until coated with flour, then shake off the excess. Arrange the meat chunks in a single layer on the baking sheet with a little space in between the chunks so they brown properly. Bake for 20 minutes until browned. Reduce the oven to 350°F.
   
3. Remove the beef from the oven and transfer to a heavy 3-quart Dutch oven. Pour a small amount of water into the pan and, with a rubber spatula, stir to scrape up the browned bits. Pick up the edges of the foil and carefully pour over the beef. Add the remaining water, carrots, fresh mushrooms, dried morels, onions, and
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   cup chopped parsley to the pot.
   
4. Cover and bake for 2
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   to 3 hours, until the meat is very tender. Remove from the oven and sprinkle with parsley before serving.
   

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NOTE:
To peel small onions, trim them and cut an X in the bottom of each one. Drop them into boiling water for 1 minute. When they’re cool enough to handle, slip off the skins.

This is a classic stew that originated in Flanders, Belgium. Traditionally it includes beer, beef, onions, garlic, and brown sugar. Like any classic, it has many variations. For example, sometimes it’s made with bacon instead of vegetable oil. Once assembled, this casserole can be left to cook, unattended, at a low temperature for a long period of time. The juices are thickened with dumplings, which you can easily make at the last minute.

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2 pounds lean shoulder or top round beefsteaks, cut into
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-inch thick slices

¹
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cup all-purpose flour

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cup vegetable oil, or more as needed

2 large sweet onions (about 2 pounds total), thickly sliced

6 cloves garlic, minced or pressed with a garlic press

3 tablespoons light or dark brown sugar

2 tablespoons red wine vinegar

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cup chopped fresh parsley

2 bay leaves

2 teaspoons fresh thyme leaves, or 1 teaspoon dried

1 tablespoon salt

Pepper

4 cups beef broth,
homemade
or prepared

2 bottles (12 ounces each) dark beer

FOR THE DUMPLINGS:

2 cups all-purpose flour

2 teaspoons baking powder

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teaspoon salt

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cup milk

1 large egg

2 tablespoons butter, melted

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1. Preheat the oven to 325°F. Put the beef slices and flour in a plastic bag and shake well until the meat is coated with flour.
   
2. Heat the oil in a heavy nonstick skillet over medium heat. When the oil is very hot, add the beef slices, a few at a time. Brown quickly on both sides and remove to a deep 4- or 6-quart Dutch oven.
   
3. Add the onions and garlic to the pan and brown them lightly, adding more oil if necessary. Drain out the fat and stir in the sugar, vinegar, parsley, bay leaves, thyme, salt, and pepper to taste. Add the beef broth to the skillet and bring to a boil, scraping up any browned bits from the bottom. Pour over the meat mixture in the casserole and add the beer.
   
4. Cover and bake for 2 hours. Transfer the casserole to the stove top and heat until the juices bubble. Maintain at a simmer while you make the dumplings.
   
5. To make the dumplings:
   In a medium bowl, mix the flour, baking powder, salt, milk, egg, and melted butter. Drop the batter by teaspoonfuls into the simmering stew. Cover and cook for 15 minutes, until fluffy.
   

In Germany, this dish is often served with sweet-and-sour red cabbage. For an authentic German menu, accompany it with some pumpernickel bread and offer apple strudel for dessert.

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1
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pounds top round beefsteak, cut into
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-inch-thick slices

4 slices bacon

Salt

Pepper

2 tablespoons minced fresh parsley, plus extra for garnish

1 large dill pickle, halved, and each half cut lengthwise into 2 strips

2 tablespoons all-purpose flour

2 tablespoons butter

1 cup beef broth,
homemade
or prepared

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cup heavy cream

1 tablespoon whole-grain mustard

•••••

1. Preheat the oven to 325°F. Cut the beef into 4 equal squares.
   
2. Place the squares of beef between sheets of plastic wrap. With the flat side of a mallet, pound the meat until thin and about tripled in size.
   
3. Place a bacon slice diagonally across a piece of beef, and sprinkle with salt, pepper, and minced parsley. Place a piece of pickle on one end of the meat. Roll up tightly, starting on the end with the pickle. Repeat for the remaining 3 pieces of meat. Secure the rolls with toothpicks and dust the rolls lightly with flour.
   
4. Melt the butter in a heavy Dutch oven and add the beef rolls. Brown them over medium heat all over. Arrange them in a single layer and pour the broth over them. Cover tightly and bake for 1 hour, or until the meat is very tender.
   
5. Strain the cooking juices into a skillet. Bring to a boil and whisk in the cream and mustard. Boil until the juices are reduced to a glossy sauce, about a third of its original amount. Pour over the beef rolls and garnish with the additional parsley.
   

Serve this with
Bulgur Baked with Raisins and Cranberries
and a salad.

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3 pounds boneless beef chuck, cut into 1
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-inch cubes

1 teaspoon salt

¹
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teaspoon pepper

4 tablespoons butter

1 pound
small white onions, peeled
, or frozen baby onions, thawed

1 can (8 ounces) tomato sauce

1 tablespoon
mixed pickling spices

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cup dry red wine

2 tablespoons red wine vinegar

1 clove garlic, minced

1 bay leaf, crumbled

1 stick cinnamon, 3 inches long

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teaspoon whole cloves

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teaspoon ground cumin

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cup currants or raisins

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1. Preheat the oven to 300°F. Sprinkle the beef with salt and pepper.
   
2. In a heavy 5- to 6-quart Dutch oven, melt the butter. Add the beef and stir to coat with butter, but do not brown. Add the onions, tomato sauce, and pickling spices.
   
3. In a small bowl, combine the wine, vinegar, and garlic; pour over the meat in the casserole. Add the bay leaf, cinnamon stick, cloves, cumin, and currants.
   
4. Cover and bake for 2
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   hours, or until the meat is very tender. If the stew becomes dry and the juices separate during cooking, skim off the fat and whisk in about 1 cup broth or water to thicken the juices.
   

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NOTES:
To peel small onions, trim them and cut an X in the bottom of each one. Drop them into boiling water for 1 minute. When they’re cool enough to handle, slip off the skin.

Pickling spices can include allspice, bay leaves, cardamom, cinnamon, cloves, coriander, ginger, mustard seeds, and peppercorns. They can be purchased prepackaged in most supermarkets. The proportions of the spices vary from one company to the next.

Make this a day ahead and reheat before serving. The flavor actually improves overnight! The Burgundy provides a deep, rich color to the gravy.

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1 pound
small white onions, peeled
, or 1 pound frozen baby onions, thawed

6 slices bacon, diced

4 pounds boneless beef chuck, cut into 1
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-inch cubes

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cup brandy

1
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teaspoons salt

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teaspoon pepper

2 cups Burgundy wine

2 cloves garlic, bruised and peeled

1 pound small mushrooms

2 sprigs fresh parsley, plus chopped parsley for garnish

Leafy top from 1 celery stalk

1 carrot, peeled and quartered

1 bay leaf

1 teaspoon dried thyme

3 tablespoons cornstarch

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cup cold water

•••••

1. Preheat the oven to 350°F. In a medium, nonstick heavy skillet, brown the onions and bacon over medium heat and set aside. Add the beef chunks to the skillet, a few at a time, and brown on all sides, transferring them to a bowl as they are done.
   
2. When all the meat is browned, return the meat to the skillet. In a small saucepan, warm the brandy over low heat until warm to the touch. Ignite the brandy with a match and pour over the meat. Stir gently until the flame goes out.
   
3. Put the beef, bacon, and onions into a deep 3-quart casserole. Sprinkle with salt and pepper. Pour about
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   cup of the Burgundy into the skillet; bring to a boil, stirring constantly to scrape up the browned bits of meat. Pour over the meat in the casserole. Add the remaining Burgundy, the garlic, mushrooms, parsley sprigs, celery, carrot, bay leaf, and thyme to the meat mixture. Bake, tightly covered, for 2 hours, or until the beef is very tender.
   
4. Using a slotted spoon, remove the beef, bacon, mushrooms, and onion to a large bowl. Strain the cooking liquid into skillet and discard the solids. Boil the cooking liquid until reduced by half. In a small bowl, blend the cornstarch and water and whisk into the hot cooking liquid. Cook over medium heat until thickened, whisking constantly. Return the meat, mushrooms, and onions to the casserole. Pour the thickened cooking liquid over the beef mixture. Garnish with the chopped parsley and serve.