Thread: Cheapo chuck steak beef curry.

Originally Posted by bunji

@veitnamcam Still one of my favorite style of hearty winter feeds ,l do similar all the time during winter & have let overs for lunches.This style is also very good with a nice fat goat, Thar or Chammy & whole venison neck goes really well. These Old School farm casseroles is where l use all my off cuts from our beef home kills on the farm .We make pancetta from any nice fat pigs we hunt & this goes perfect as a tasty thickener in these types of dishes or soups .

I like my Veg's so l normally add the kumara & some pumpkin as it breaks down & makes a great creamy kumara flavor & throw in a pack of the frozen winter vegs from the store to make it a perfect KISS recipe.I do this when ever we want to go out for most of the day & not have to bother cooking tea when we get back in . I pan brown all the meat etc & use the peelings off the onions,pumpkin,kumara celery heads etc to make a stock the night before ,(simply simmer while getting other gear ready,for half hour or so with pepper corns & bay leaves & add soup mix split peas etc) then deglase the pan etc, load up a bowl with all the gear ready to go, place in fridge the night before so it also marinates, really bringing out the curry flavor ,then as we leave in the morning whack it in the slower cooker, to cook all day on low while we are out,l like to just add a couple of spoons of instant gravy before serving to thicken up,field picked mushrooms,stalks & all pan seared in butter are also really good for flavor /thicken if added before serving .

My missus would have nothing to do with chili when we first got together by slowly introducing it through these old school farm house casseroles she is now more a chilli fiend than me ,so might be worth trying for some if they have missus /kids who carry on about chilli.

We also have our own chooks on the farm so when we thin the flock ,l bone out any of the older ones using the flesh for similar farm house chicken casserole & use the carcasses by adding a couple of carcasses to a boiling pot of water (l roughly chop carcass with meat cleaver )with any veg getting to end of use in the fridge,add onions & garlic, salt & pepper & strain & use it to make our own chicken stock ,freeze in 2 cup lots in zip lock plastic lunch bag & you get a years worth of hearty stock that you simply pull out of the freezer & add to any dish as cooking, this adds heaps to the flavor of any dish & better than any store brought dish water & much better for you.To make it worth while l normally end up with the slow cooker full & that gives around 8 hearty meals,l actually think the left overs taste better the next day or so for lunch etc .

We could be brothers from a different mother.
What you describe is how I grew up, unfortunately I am not in a position to live that life now.