Grab your casserole pot out of the pantry!
We've taken 20% off our normal fabulous price of diced meats. Our feature recipe is a favourite on our farm " Country Master Casserole" is easily tweaked to incorporate your favourite meats and flavours. STORE shoppers, simply present this copy to score the 20% OFF diced Topside Beef, Chicken Breast & Lamb. Don't miss your Wednesday DAY ONLY Sliced Rump Steak $12.99kg Special. Don't forget your copy of the E~Newsletter so staff can identify you as a loyal MWM store shopper and reward you with these deals. Enjoy ready made meals on sale this week; Chicken Roma's & Chicken Mini Roasts. FINAL week to grab an Autumn Pick "A" Pack Butcher Boxdelivered to your door. It's a mighty deal with 10% off all produce. You can also select from some other discounted Pick"A"Pack items, such as our farmgate Milk & gluten free award winning snags in natural casings. Our new season Winter Warmer Butcher Box will be launched next week to celebrate the new season and all its wonderful produce has to offer.
Country Master Casserole Recipe rocks with 20% Off Diced Beef
Diced Chicken Breast
& Diced Lamb
MWM has created a "Country Casserole Master Recipe’ for an easy beef casserole using classic flavors and simple techniques. It’s a recipe that can be easily adapted to your favorite meats and your favorite vegetables. You’ll find it gives you endless possibilities that range from everyday to entertaining.
PREPARATION TIME: 20 minutes & COOK TIME: 2 hours
1 kg Diced Beef
1 large onion, halved and sliced
2 medium carrots, thickly sliced
2 tbsp plain flour
3 cups beef stock
a good shake each Worcestershire sauce and soy sauce
5 sprigs fresh thyme
2 bay leaves (optional)
Select a casserole dish & preheat oven to 180°C.
Season meat with salt and pepper, add about 2 tablespoons of oil and mix well. Heat a pot to a medium-high heat. Brown the beef in 2 or 3 batches and set aside in a dish.
Reduce heat in the pan, add a little oil, add the vegetables, cook for 1-2 minutes, and stir occasionally.
Sprinkle in flour and stir until the vegetables are coated. Gradually pour in stock or other liquid, stirring well.
Add the remaining flavor base ingredients, stirring until the mixture boils. Add meat back to pot.
Cover the casserole dish, place in oven and cook until the beef is very tender. Stir every 40 minutes or so, adding water if needed to keep the ingredients just covered.
Cook top method: Place the browned beef and other ingredients in a heavy-based pot. Partially cover, keep the heat low. Simmer until the meat is very tender. Stir occasionally, adding water or stock if needed to keep ingredients just covered. Hints for success:
Don’t rush the initial stage of browning the meat. This will make your casserole rich in color and flavor. Brown the meat in small batches over a medium-high heat.
Simmer the casserole gently and taste it to see if it’s ready. Stir occasionally and adjust the heat as it cooks if needed. When it’s done the meat should be tender enough to fall apart easily with a fork.
Best Beef cuts for or casseroling: Diced Topside, Chuck or Boneless shin/Gravy beef (these cuts take 2-2½ hours to cook). Topside, Round and Blade take 1-1½ hours.
Best Lamb cuts: Diced lean Lamb Shoulder or Leg. Chump Chops are also awesome.
Click below to buy an Autumn Pick "A" Pack NOW ***LIMITED***
TERMS & CONDITIONS:
This week Store Specials & Online Specials do not vary with the exception of the store only, day only sliced rump $12.99kg Wednesday 27/05/15 only.
Store Specials are only available to V.I.P. E~Newsletter recipients upon presentation of this newsletter to a MWM Employee in store from 25th May, till Friday 29th May, 2015 or whilst stocks last. No deliveries Public Holidays, please email Hello@MidWestMeats.com.au to find out alternatives to our Delivery Schedule. ONLINE ordersto be processed before 6pm the day before delivery min. order $50.