Easy Beef Casserole for Microwave Stoneware
Delicious, Beef & Barley Recipe for Stone Microwaveable Bake Dish
Sep 2, 2009
The advantages of cooking complete meals quickly, simply, and successfully, appeal to any home cook.
Another advantage, other than the delicious outcome of the food, is the simple, easy clean-up after any kind of meal that has been cooked in the dish. Potatoes, meat, oil, gravy – nothing sticks. It all washes away with a short soaking in warm water, no soap at all, and a wipe with white paper towel. The container will look like new every time.
Recipes for Microwaveable Stoneware
It is not easy to find recipes for stone microwaveable cookware, but below is a successful, tried and tested one for a beef, barley & vegetable meal, cooked in one dish and ready in 40 minutes. Chicken casserole recipes are also available if fowl is preferable to beef. Products such as the Pampered Chef Deep Dish Baker, are large enough to take up to a 5lb chicken or a 4lb roast, and they enable the cooking of an all-in-one dinner to be ready in a cinch.
Follow the Manufacturer’s Handling Instructions
If the stoneware has not been used before, ensure that the manufacturer’s instructions are followed closely. Prior to using your bakeware, follow the pre-washing, oiling, and cleaning of the dish. Keeping these containers clean, and caring for them so that no damage occurs, will ensure that your meals turn out perfectly every time you cook.
Important points to follow:
- Ensure that the base of the dish is covered evenly (not necessarily with liquid).
- Keep oven mitts close at hand and never attempt to touch the casserole dish with bare hands while it is in the microwave, or when it is taken out and opened. Also place the dish on a surface usually used for very hot items when taking it out of the oven.
- Lids must be placed on the stoneware microwave dishes to keep the heat and moisture in, for the best cooking result.
Beef, Barley & Vegetable Casserole - Recipe
Ingredients – Serves 4
- 1 cup barley (pre-soaked overnight)
- 3 ½ cups liquid (stock, packet flavored soup, cooking wine, combination of all or any to make up this quantity)
- Large piece of flank steak or beef (any size depending on how many people will be eating the meal)
- 3 carrots
- 6 mushrooms
- A handful of chopped parsley.
Method
- Scatter the barley on the base.
- Pour in the 3 ½ cups of liquid.
- Cut up the meat into cubes or strips and arrange on the barley, within the liquid.
- Cut up the carrots and mushrooms and place in between the pieces of meat.
- Sprinkle with parsley, salt and pepper (if desired).
- Put on the lid.
- Microwave for 30 minutes.
- Take out after 30 minutes. Check if the carrots and meat are tender enough. If necessary, place back in the microwave for another 10 minutes.
The result will be rich and deep, highly flavorful and delicious. Enjoy!
The photos below (click on each for a larger view) illustrate the process from freshly cut meat and vegetables, arrangement in the casserole dish, and the browned and ready final result.
Casserole Recipes Can be Adapted
In essence, don’t be afraid to try out any casserole recipe. Experiment with oven cooked meal recipes, setting the timing for half of what the regular recipe calls for. Check the results and then add extra time in 10 minute increments until the food is done to the liking of the cook. In general, a meal will usually be ready in 30 – 40 minutes. Always start with a 30 minute timing, and only after that, check if extra time is required for further tenderness or a deeper brown color. Write down the timing on the recipes, with a note that it is tried and tested for the stone microwaveable bake dishes, so that they can be used again in the future.
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