Beef Casserole

A flavoursome, filling and nutritious casserole filled with beef and vegetables that will satisfy the whole family. 

Prep Time: 20 minutes

Cook Time: 2 hours 25 minutes

Servings: 4

Ingredients:  

30g butter

1kg beef chuck steak, cut into 5cm pieces

2 medium onions, cut into 3cm wedges

3 cloves garlic, crushed

2 medium carrots, chopped into large chunks

2 sticks celery, chopped into large chunks

1 medium potato, chopped into large chunks

1 large sweet potato, chopped into large chunks

6 medium tomatoes, chopped coarsely

2 cups beef stock 

2 dried bay leaves

1 teaspoon thyme 

1 tablespoon fresh parsley, finely chopped plus extra to serve

Salt and pepper, to season

Steps

1. Preheat oven to 180°C (350°F). 
2. Melt half the butter in a large, heavy-based, ovenproof saucepan over medium heat. Add beef.  Cook, turning occasionally for 8 minutes or until lightly browned. Remove beef and set aside.
3. Melt remaining butter in pan. Add onions and garlic. Cook, stirring for 3 minutes or until beginning to soften. Stir in carrot and celery. Cook, stirring for a further 3 minutes.
4. Return beef and any juices back to pan with potatoes, tomatoes, stock, bay, thyme and parsley. Season with salt and pepper. Stir to combine. Bring to a gentle simmer. Remove from heat.
5. Place saucepan, covered in oven and bake for 2 hours or until meat is very tender.
6. Serve sprinkled with extra parsley.

Recommendations

Serve with mashed potatoes or cauliflower rice, or a side of peas and beans for some nutritious greens. Root vegetables are the perfect compliment for casseroles – you can swap potatoes for parsnips, celeriac or swedes.

 Appliance Methods: This recipe can also be prepared in a slow cooker. Prepare recipe up until end of step 4. Transfer beef to a preheated 5-litre capacity slow cooker. Cook on low for 6 hours or until beef is very tender.

 Make Ahead: Casserole can be prepared up to 2 days before serving. Reheat in a large saucepan over medium-high heat.

 Store: Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Author: Tracey Monk

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