Easy Recipes With Ground Beef: Million Dollar Casserole (2024)

FAQs

How do you make beef more flavorful? ›

Beef tastes great when seasoned with oregano, rosemary, sage, garlic or a combination of these seasonings.

Blade is a great cut to add a hearty and wholesome flavour to slow-cooked dishes such as casseroles and stews. Often overlooked, this beef cut is flavourful and economical.

Casserole Steak is hand cut to order by our qualified butchers. Taken from the chuck of the Fore Quarter of our traditionally matured Welsh Beef. These steaks are ideal for slow braising in the oven or slow cooker.

Spices like onion and garlic, with their inherent pungency, are some of the first that come to mind when it's time to season beef. They are savory and strong, and also easy to come by! Black Pepper goes wonderfully with beef, with its slightly hot bite and the piney aroma. Cayenne is a terrific spice to use with beef.

Basil – this spice adds a refreshing, hearty tone to beef, and the flavors of this spice complement the meat. Yellow mustard powder – a very pungent seasoning that produces a sharp taste when used for burgers. Onion/garlic – much like yellow mustard powder, this spice creates that classic, strong taste for your beef.

This basic burger seasoning is made with a blend of paprika, garlic powder, onion powder, and cayenne pepper. Feel free to add a little minced dried onion for added flavor and a bit of texture if you like. Mix it into the meat or sprinkle it over the patties as they cook.

The recipe calls for pan-frying the steak, using the pan juices as a base for the "Diane" sauce—a sauce made with mustard, Worcestershire sauce, and cream—and then serving the steak with the sauce poured over it. No flames are involved.

What is the best meat for stew or casserole? ›

Go for the chuck

The most common beef used for stew is chuck steak, also known as gravy beef or braising steak. Beef chuck comes from the forequarter of the animal consisting of parts of the neck, shoulder blade and upper arm. It is easy to find and it's affordable, making it a great choice for your stew.

Now if your meat is tough after the stewing process, then there's a few things that might have gone wrong. Two options really, either it is really a poor cut of beef, or more likely it hasn't been cooked for long enough. Usually 3 hours in the oven in a casserole dish at 180C/350F should make any cut of beef tender.

You don't have to brown meat before braising or stewing. Browning meat develops color and flavor in the finished dish. It's is recognized as being a French technique and if you are cooking in that style, browning the meat will make the dish better.

Broken down into simple terms, you're caramelizing the surface of the meat with high heat and low moisture to get that deep brown sear with a rich flavor profile that'll seep into the rest of the dish while in the slow cooker.

Meat flavor and palatability are influenced by fat content, especially in Intra-muscular fat. Lipid oxidation is a major cause of meat quality deterioration during storage and processing due to generation of rancid and off-flavors but low levels of lipid oxidation can enhance the flavor of the cooked meat.

As I wrote about with turkey, dry-brining beef similarly helps to tenderize the meat (and makes it more flavorful, too). Per J. Kenji López-Alt in Serious Eats, you should salt your steaks at least 40 minutes before cooking and up to overnight for the best results.

A marinade is a savory, acidic sauce in which a food is soaked to enrich its flavor and tenderize it. To marinate means to steep food in a marinade. When meat is properly marinated, a tender meat bursting with flavor will emerge.