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
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
- Preheat oven to 180°C (350°F).
- 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.
- 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.
- 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.
- Place saucepan, covered in oven and bake for 2 hours or until meat is very tender.
- Serve sprinkled with extra parsley.
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