Really just another version of Basic Casserole, this one has no tomatoes and is low in amines, glutamates and salicylates. Added flavour comes from using homemade chicken stock instead of water.
Ingredients:
150g beef or lamb stewing meat per person (the rest of the ingredients are suitable to go with 600-1000g meat)
2 rashers bacon, chopped (optional)
1-2 onions, diced (or 1 stalk leek, diced)
3-4 celery stalks, diced
2-3 carrots, peeled and diced
2-3 large garlic cloves, minced (optional)
1 tsp salt
1 tsp dried or 1 TBSP fresh herbs. Rosemary is an excellent choice, but chives or parsley are lower in salicylates
600 ml homemade chickens stock (simply boil a chicken carcass in water with a little salt for 2 hours, then strain)
Method:
1) Preheat oven to 180C/350F
2) Dice meat into cubes, and place in large oven proof, lidded casserole dish with all other ingredients.
3) Mix
4) Bake for 1 1/2 hours, stirring twice during cooking
5) Prior to serving, thicken if desired by mixing 3 heaped TBSP rice flour with enough water to make a slurry, then stire into casserole and bake a further 10-15 mins.
150g beef or lamb stewing meat per person (the rest of the ingredients are suitable to go with 600-1000g meat)
2 rashers bacon, chopped (optional)
1-2 onions, diced (or 1 stalk leek, diced)
3-4 celery stalks, diced
2-3 carrots, peeled and diced
2-3 large garlic cloves, minced (optional)
1 tsp salt
1 tsp dried or 1 TBSP fresh herbs. Rosemary is an excellent choice, but chives or parsley are lower in salicylates
600 ml homemade chickens stock (simply boil a chicken carcass in water with a little salt for 2 hours, then strain)
Method:
1) Preheat oven to 180C/350F
2) Dice meat into cubes, and place in large oven proof, lidded casserole dish with all other ingredients.
3) Mix
4) Bake for 1 1/2 hours, stirring twice during cooking
5) Prior to serving, thicken if desired by mixing 3 heaped TBSP rice flour with enough water to make a slurry, then stire into casserole and bake a further 10-15 mins.