Gastropub
I know I'm always on about
Marks and Spencer
food, but when I'm filling up the fridges at work with all their lovely
food, I think to myself, I could make that!
Now, this idea came from their 'Gastropub' range. I added tomatoes to mine, why? because I like them.
Topped with crispy crunchy potatoes that have underneath soaked up the lovely sauce, the result was one good and tasty meal.
A word on casserole beef or braising steak.
Braining steak has to be cooked slowly and for a long period of time. If you don't the result will be horrid and tough; when cooked properly, it will melt in your mouth.
We love the crispy potatoes in this one pot recipe
Yield: 2-3

Steak Potato and Onion Hash
Tasty, filling comfort food - perfect for a cold day. Casserole beef
or braising steak has to be cooked slowly and for a long period of
time. If not the result will be horrid and tough; it should melt in
your mouth.
Prep time: 15 MinCook time: 3 H & 30 MTotal time: 3 H & 45 M
Ingredients
- 500g casserole steak - or braising steak - cubed
- a handful of flour
- 3 medium onions - sliced
- 1 stalk celery
- 1 large carrot
- 2 fat cloves garlic
- 1 glug of vegetable oil
- a good squirt of tomato puree (known as tomato paste in the States)
- a good squirt of garlic puree (from a tube)
- 100ml chicken stock
- 150ml red wine
- 1x400g tin of cherry tomatoes - I used Napolina brand
- a good pinch of dried parsley
- 2 teaspoons of paprika
- sea salt and freshly ground black pepper - to taste
- 2 large potatoes - cubed (or enough to cover the top of your casserole dish)
- another teaspoon of paprika
- a small handful of fresh flat leaf parsley - chopped
Instructions
Preheat your oven to 190c/375f or Gas 5
- Heat a glug of oil in an ovenproof casserole and cook the onions slowly over a low heat until they are soft and start to colour nicely.
- Whiz the celery, carrot and garlic in a food processor, or very finely chop.
- Add them to the casserole along with the tomato puree and the garlic puree. Continue to cook for about 5 minutes. Add a tiny bit of salt and a good amount of black pepper.
- Coat the cubes of steak in flour. Heat a glug of oil in a separate pan and seal the steak quickly then remove and add to the casserole.
- Drain the tomatoes from their juice - but keep the juice in case you need more liquid during cooking (better than adding water).
- Add the tomatoes to the casserole with the red wine and chicken stock, dried parsley and paprika.
- Stir everything and bring it to a boil. Pop it into your preheated oven for about 2 hours 45 minutes. Make sure you stir it from time to time.
- If you need more liquid you can add the juice from the tomatoes or a little more wine!
- You don't want it to be too runny a mixture as remember you're making 'hash'. However, you don't want it to be all dried up either.
- Taste and check the seasoning.
- Peel and cube some potatoes - enough to cover the top of your casserole.
- Parboil them in salted water just for 5 minutes - no more or you'll have mush. Drain and leave in the still-hot pan to dry out a little.
- Pour in a glug of oil into a bowl along with a teaspoon of paprika and a little black pepper.
- Stir, then tip in the potatoes and stir gently to coat them.
- Remove the casserole from the oven - have another taste. When you're happy, put the potatoes on top.
- Pop it back into the oven for about 30 to 40 minutes, until the potatoes are nicely browned and cooked through.
- Sprinkle over the chopped parsley and serve immediately with a nice glass of wine.
Looks fabulous Jan! I do the same thing as you, although I don't have the benefits of working in M&S(??)!! I often go in just to see what's new and I think to myself, I could make that and probably better! Your hash looks fantastically delish!! Congrats on all of your years working there. You DO deserve a medal! xxoo
ReplyDeleteI love these homey dishes Jan, and of course am a little obsessive about potatoes.
ReplyDeleteOoh that looks lush Jan! Perfect meal for my better half too!
ReplyDeleteLooks amazing! I do love hash, and will need to make this! Thanks, Jan!
ReplyDeleteI can't tell you how much I want to eat the whole plate of this! Look so delish and hearty - I am book marking this one :)
ReplyDeleteLove it, looks good, sounds great, a nice stick to the ribs meal.
ReplyDeleteI never really new what a Hash was but this looks so good. I would probably use left over bef from a joint as I'm not mad about braising beef.
ReplyDelete