Oct 11, 2012

Autumn Stew Casserole

Autumn Stew Casserole

Confusing name, isn’t it? Is it a stew, or is it a casserole? It’s both.

This is not a low-fat recipe. Run while you still can! Or be brave and face an extra 30 to 60 minutes on the stairmaster but, really, trust me when I say this is worth the calories.

Okay, now that that’s out-of-the-way, we’ll tackle the next thing. I wanted to combine an old-fashioned beef stew with gravy—a nothing fancy, typically Dutch stew with real pure flavours—with some sort of potato au gratin topping. Normally I would use mashed potatoes for this.

I was slightly annoyed when I couldn’t find a drop of cream in my fridge, but I did have 2 cans cream of mushroom soup in my pantry and a piece of cheddar in the freezer that I wasn’t afraid to use. 

Now believe me, I know a lot of people look down on the use of cream of mushroom soup in casseroles; I’m not one of them. If you are one of them, just skip this recipe… otherwise you’ll definitely want to try this at home. It’s so darn good.

It’s not a pretty dish—if anything it tends to look a bit messy—but this is comfort food as it was always meant to be: simple and pure, filling and rich.

 
Ingredients:

 
Beef Stew:

2 pounds beef stew, cubed
1 large onion, chopped
1 garlic clove, minced
2 tbsp grandma’s molasses
2 bay leaves
3 cloves
salt and pepper
1 beef bouillon cube
1 1/2 to 2 cups of water
2 tbsp cornstarch
butter
 
Optional: beef herb bag (for the Dutchies)

 
Potato topping:

2 pound potatoes
1/2 can Unox cream of mushroom soup (or 1 can Campbell’s)
3 tbsp sour cream
5 tbsp milk
2/3 tsp Lawry’s seasoned salt
1/4 tsp black pepper
2 to 3 oz sharp cheddar
small handful panko
sprinkling dried parsley

 
Directions:

Some of the stuff.
Autumn Stew Casserole

I can’t do without my beef herb bags, but you can replace it with a pinch of dried thyme, parsley, and celery seed.
Autumn Stew Casserole

My stew is never without molasses. Never.
Autumn Stew Casserole

Season the beef with (kosher) salt and black pepper.
Autumn Stew Casserole

Heat some butter and brown the beef, in small batches. Transfer the meat to a plate and keep it warm.
Autumn Stew Casserole

Cook the onions until slightly translucent and fragrant.
Autumn Stew Casserole

Add the garlic and cloves and cook for a minute before adding the beef again.
Autumn Stew Casserole

Just pile it up in there!
Autumn Stew Casserole

 
If you don’t have a sauté pan, you might want to consider transferring things to your slow cooker now.
 

Pour in the molasses.
Autumn Stew Casserole

And add the water, beef bouillon cube, bay leaves and herb bag or dried herbs.
Autumn Stew Casserole

 
Cover and cook on low for 10 to 12 hours, or simmer the stew on your stove top for 3 to 4 hours.
 

Fast forward: the morning after. Remove the bay leaves and let the stew cool off completely in your fridge.
Autumn Stew Casserole

The fat will accumulate on top and is easy to remove with a spoon. Your arteries will thank you later.
Autumn Stew Casserole

Combine the cream of mushroom soup with the sour cream, milk, and seasonings listed under ‘Potato Topping’.
Autumn Stew Casserole

Mix it well.
Autumn Stew Casserole

Warm up the beef stew. Whisk the cornstarch with some water and stir it into the beef stew to get a thick gravy. Add more if you need to.
Autumn Stew Casserole

Grate the cheddar.
Autumn Stew Casserole

Peel your potatoes and slice them in 3 to 4 mm slices.
Autumn Stew Casserole

Okay, so I cheated and used my 4mm slicer blade.
Autumn Stew Casserole

I made a bit too much sauce (so good with French fries!), so used a slotted spoon to transfer the beef to the casserole.
Autumn Stew Casserole

Layer half of the potatoes on top of the beef, and spread half the soup mix on top of that. Top with the remaining potatoes and finish with the rest of the soup mix.
Autumn Stew Casserole

Sprinkle the grated cheddar all over.
Autumn Stew Casserole

To add a bit of crunch, I used panko breadcrumbs.
Autumn Stew Casserole

Sprinkled a small handful all over and used dried parsley for a bit of extra colour and flavour.
Autumn Stew Casserole

 
Cover the casserole with aluminium foil and bake in a preheated oven at 175C° (350F°) for 45 minutes. Remove foil and bake uncovered for another 45 minutes, until the cheese is golden brown and the potatoes are fully cooked.
 

Serve with lots of green peas and string beans!
Autumn Stew Casserole

Autumn Stew Casserole
Ingredients
    Beef Stew:

    2 pounds beef stew, cubed
    1 large onion, chopped
    1 garlic clove, minced
    2 tbsp grandma’s molasses
    2 bay leaves
    3 cloves
    salt and pepper
    1 beef bouillon cube
    1 1/2 to 2 cups of water
    2 tbsp cornstarch
    butter
     
    Optional: beef herb bag (for the Dutchies)

     
    Potato topping:

    2 pound potatoes
    1/2 can Unox cream of mushroom soup (or 1 can Campbell’s)
    3 tbsp sour cream
    5 tbsp milk
    2/3 tsp Lawry’s seasoned salt
    1/4 tsp black pepper
    2 to 3 oz sharp cheddar
    small handful panko
    sprinkling dried parsley

Directions
    Season the beef with (kosher) salt and black pepper. Heat some butter and brown the beef, in small batches. Transfer the meat to a plate and keep it warm. Cook the onions until slightly translucent and fragrant. Add the garlic and cloves and cook for a minute before adding the beef again. Transfer everything to your slow cooker if you’ll be using one.

    Add the molasses, water, beef bouillon cube, bay leaves and herb bag or dried herbs. Cover and cook on low for 10 to 12 hours, or simmer the stew on your stove top for 3 to 4 hours. Remove the bay leaves and let the stew cool off completely in your fridge. Remove the fat that has accumulated on top.

    Combine the cream of mushroom soup with the sour cream, milk, and seasonings listed under ‘Potato Topping’. Warm up the beef stew. Whisk the cornstarch with some water and stir it into the beef stew to get a thick gravy. Add more if you need to. Grate the cheddar, peel the potatoes and slice them in 3 to 4 mm slices.

    I made a bit too much sauce (so good with French fries!), so used a slotted spoon to transfer the beef to the casserole. Layer half of the potatoes on top of the beef, and spread half the soup mix on top of that. Top with the remaining potatoes and finish with the rest of the soup mix. Sprinkle the grated cheddar and a small handful of panko all over the casserole. Sprinkle some dried parsley on top of the cheese.

    Cover the casserole with aluminium foil and bake in a preheated oven at 175C° (350F°) for 45 minutes. Remove foil and bake uncovered for another 45 minutes, until the cheese is golden brown and the potatoes are fully cooked.

Meal type: Main Course, Beef
Servings: 4 to 6
Copyright: © kayotickitchen.com

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    21 Comments »

    1. 1

      Oh god, I just want to dive right in. The more messy, creamy, hearthy and cheesy it looks, the better.

      Ilse on Oct 11, 2012 @ 12:16 pm Reply
    2. 2

      Dit recept ga ik zeker proberen…lijkt me niet slecht ;-)
      De soep die je gebruikt is dat condenced of gewone soep? Als ik naar de foto’s kijk gok ik gewoon maar wil het toch even zeker weten. Ik gebruik dan wel Campbells en geen Unox (kun je hier in de winkel niet krijgen)
      Vast bedankt. Groetjes, Jacqi. 

      Jacqi on Oct 11, 2012 @ 2:21 pm Reply
      1. Nee, ovenschotels maak je alleen met de geconcentreerde versie! 

        Kay on Oct 11, 2012 @ 3:23 pm Reply
    3. 3

      I am dying the most glorious death right now.

      Bev @ Bev Cooks on Oct 11, 2012 @ 5:04 pm Reply
    4. 4

      Obviously, I need more friends who would happily let me cook for them.  If I eat this whole recipe by myself (and I would and I could), I wouldn’t be able to waddle out my front door again.

      Phenomenal Lass on Oct 11, 2012 @ 6:40 pm Reply
    5. 5

      Kay  waar haal ik de molasses  in NL???   Wil ik al zoo  lang….

      Dorien on Oct 12, 2012 @ 3:10 pm Reply
      1. De tuinen verkoopt tegenwoordig melasse!

        Kay on Oct 12, 2012 @ 3:16 pm Reply
    6. 6

      Hi Kay,

      Don’t even know how I stumbled on to your website/blog. All I can say is that it  was my lucky day! You’re absolutely a girl after my own heart. Have looked at several of your recipes and they all seem like winners to me. Love the pics too! Never blogged before, but had to today! Now where did I put that apron?…..

      Ellie on Oct 12, 2012 @ 7:02 pm Reply
    7. 7

      Echt?   Thx   ga eens zoeken daar!

      Dorien on Oct 12, 2012 @ 7:07 pm Reply
    8. 8

      Wat zijn ongeveer de afmetingen van je ovenschaal??

      Tessa on Oct 15, 2012 @ 12:54 pm Reply
    9. 9

      Hi Kay

      your recipes are delicious and robust: i.e. they don’t crash and burn if you make a mistake or substitution. I cannot give higher praise. I live in the Netherlands and would sometimes like to see Metric weights alongside the Imperial. Can I substitute a stroop (pannekoek-, peren-) for molasses in this recipe? 

      Tim on Oct 27, 2012 @ 2:16 pm Reply
      1. There are tons of websites out there that do conversions and every marskramer, blokker and even AH sells measuring spoons and cups these days, so that shouldn’t be much of a problem.

        You can always sub molasses for appelstroop but you can also buy molasses in NL, De tuinen sells it!

        Kay on Oct 27, 2012 @ 3:08 pm Reply
    10. 10

      O M G  this is SO good.
      I tried it for the first time last night – with dinner guests and kept my fingers crossed that it would taste as good as it looked. It did not disappoint
      Thanks! 

      kathy on Dec 2, 2012 @ 1:37 pm Reply
    11. 11

      Just curious if this was altered from another recipe. I was expecting an autumn dish to have autumn veggies like squashes. 

      Paris on Mar 3, 2013 @ 12:38 am Reply
      1. Not only cuts of meat are different in Europe, but also the vegetables. They don’t sell all those squashes here that you can buy there. We also don’t have jalapeños, okra or tomatillos.

        Kay on Mar 3, 2013 @ 10:04 am Reply
    12. 12

      Oh my, that looks incredible. This recipe is definitely getting saved and made very soon :-)

      Dee on Jul 3, 2013 @ 11:22 am Reply
    13. 13

      Tegenwoordig zijn die geconcentreerde soepen niet meer te krijgen. Weet je een alternatief?

      Dorien on Oct 13, 2014 @ 5:52 pm Reply
      1. Dorien, ze hebben die geconcentreerde soep van Unox tegenwoordig in een zak zitten, geloof ik, in plaats van in die bruine blikken!

        Kay on Oct 13, 2014 @ 8:13 pm Reply
    14. 14

      Dankjewel, Kay. Niet gevonden in zak maar wel nog een blik onderaan het schap in een heeeele grote C1000!

      Dorien on Oct 14, 2014 @ 8:42 pm Reply
      1. Ja, hier hebben ze ze ook op de onderste plank staan!

        Kay on Oct 15, 2014 @ 8:02 am Reply
    15. 15

      Oh this was so tasty, too! I ended up not putting any cheese on and covering only half with some of the mushroom mix (some picky eaters) – the dry half looked dry but it was deceptive -both sides were utterly delicious and the table loved it again! You’re probably my “go to for flavor” online source!

      Erica on Nov 28, 2014 @ 3:54 am Reply

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