Look at what's cookin

My adventure's in feeding my family

Autumn Stew Casserole February 26, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

This was an all day endeavor but it was so tasty that it was well worth the time and effort. I knew when I saw this recipe that it would be a favorite and I was right. We both had seconds and the house smelled awesome all day long.


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 1/2 cups beef stock
  • 2 tbsp cornstarch
  • 1 tsp celery seed
  • 1 tsp parsley
  • 1 tsp thyme

Potato topping:

  • 2 pound potatoes
  • 1 can Campbell’s cream of mushroom soup
  • 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

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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.

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Add the garlic and cloves and cook for a minute before adding the beef again. Pour in the molasses. And add the beef stock, bay leaves and  dried herbs.

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Simmer the stew on your stove top for 3 to 4 hours. Allow stew to cool down.

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

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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 your potatoes and slice them in 3 to 4 mm slices.

Transfer the beef to the casserole.

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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.

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Sprinkle the grated cheddar all over.

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

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

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Cover the casserole with aluminium foil and bake in a preheated oven at 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.

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Serve with veg and enjoy!

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