The Best Casserole Cookbook Ever (30 page)

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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.

Here’s an authentic-tasting Greek dish, certified by our Greek family friend. It is easy to put together, and through long and slow cooking, it melds into a succulent casserole.

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¹
/
₄
cup olive oil

2
¹
/
₂
pounds top round beefsteak, cut into 1
¹
/
₂
-inch cubes

3 tablespoons red wine vinegar

¹
/
₂
cup dry red wine

1 cup water

1 sprig fresh rosemary

2 tablespoons tomato puree

2 teaspoons salt

1 teaspoon pepper

1 cinnamon stick

5 whole allspice berries

4 to 6 tablespoons vegetable oil

³
/
₄
pound
small white onions, peeled
, or frozen baby onions, thawed

1 teaspoons sugar

Chopped fresh parsley for garnish

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1. Preheat the oven to 325°F. Heat the olive oil in a large skillet. Add the beef chunks, a few at a time, and brown quickly on both sides. Remove the beef to a heavy Dutch oven.
   
2. Pour the vinegar and wine over the beef. Add the water, rosemary, tomato puree, salt, pepper, cinnamon stick, and allspice berries. Cover and bake for 1 hour, or until the meat is tender.
   
3. Heat the vegetable oil in a large skillet and add the onions in one layer. Sauté them gently for about 15 minutes, shaking and turning them over until they brown lightly. Sprinkle the sugar over the onions, cover, and cook very gently for 30 minutes, until the onions are soft but not disintegrating. Lift them out with a slotted spoon and spread them over the meat, distributing them evenly. Do not stir once the onions have been added to the casserole.
   
4. Sprinkle with chopped fresh parsley just before serving.
   

•••••

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 skin.

This is really a slow-cooked oven pot roast. Simple to put together, it is wonderful on a chilly autumn or winter day. Add a salad and biscuits to make it a complete meal. In the fall, apple pie makes a perfect dessert.

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1 boneless beef chuck roast (3 to 4 pounds)

12 small red potatoes

1 pound baby carrots

¹
/
₂
pound fresh green beans, trimmed

1 medium red onion, cut into wedges

1 whole head garlic, cloves separated and peeled

2 or 3 sprigs fresh rosemary

1 teaspoon dried thyme

1 teaspoon salt

1 teaspoon coarsely ground pepper

¹
/
₂
cup beef broth,
homemade
or prepared

•••••

1. Preheat the oven to 350°F. Arrange the meat in a deep 3-quart casserole. Arrange the potatoes, carrots, green beans, onion, garlic cloves, and rosemary around the meat.
   
2. Sprinkle with the thyme, salt, and pepper and pour the beef broth over everything. Cover and bake for 2 to 2
   ¹
   /
   ₂
   hours, or until the beef and vegetables are tender. Serve with the pan juices.
   

In a casserole, beef cooks evenly without much tending. For a stress-free dinner party, all you need to add to the menu is a green salad. I like to toss baby spinach leaves with dried cranberries and chopped pecans, and coat with a simple vinaigrette. In autumn,
Cranberry Pears
makes a perfect and simple dessert.

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1 boneless beef chuck roast (4 to 4
¹
/
₂
pounds)

¹
/
₂
teaspoon salt

¹
/
₄
teaspoon pepper

4 tablespoons canola or olive oil, divided

2 large onions, sliced

3 tablespoons cider vinegar

¹
/
₂
cup tomato sauce or ketchup

2 pounds Yukon Gold or white potatoes, peeled and cut into 1-inch dice

1 pound carrots, peeled and cut into 1-inch pieces

Chopped fresh parsley for garnish

•••••

1. Preheat the oven to 325°F. Rub the meat on both sides with the salt, pepper, and 1 tablespoon of the oil.
   
2. Heat the remaining 3 tablespoons oil in a Dutch oven or a flameproof casserole. Brown the meat, turning to brown both sides. Add the onions and sauté, stirring. Add the vinegar, tomato sauce, potatoes, carrots, and enough water to come three-quarters of the way up the meat (1
   ¹
   /
   ₂
   to 2 cups). Bring to a boil.
   
3. Cover the pot and bake in the oven for 2 hours, or until the meat and vegetables are tender.
   
4. Remove the meat from the pan and slice thinly across the grain. Put the meat and vegetables on a serving platter, spoon the pan gravy on top, and sprinkle with chopped parsley.