Casseroling, stewing and braising

Stewing, braising and casseroling are all moist methods of cooking that are cooked in the oven or on the hob. The meat is simmered gently at a low temperature with added liquid.  
Allow approximately 225-350g (8-12oz) vegetables (use root vegetables cut into chunks) per 450g (1lb) meat and 150ml (¾pt) liquid (try stock, wine, beer etc).


There are two methods of preparation:

1. All the meat, vegetables and liquid are added to a large pan or ovenproof casserole dish. Cover and cook for the recommended time.

2. The traditional 'sealing' method is where the meat and vegetables are browned in a little oil then the remaining ingredients are added.

You could also try adding jars of shop bought sauces to make preparation really quick. This method is ideal for making tasty curries, simply add a jar of shop bought curry sauce to some cubed meat and vegetables and cook for the calculated cooking time.

Stewing, braising, casserolingGas mark 3, 170°C, 325°F
Lamb: Shoulder steaksBraise for 1-1½ hours
Lamb:Chops and cutlets: Loin, Chump - 2cm (¾") thickBraise for 1-1½ hours
Beef: Topside, braising steak; dice and daubes; shin and legStew: 2-3 hours
Braise: Braising steak (Shin, leg, neck) – 1½-2½ hours