Recipes

Beef & Tomato Pom Pom Casserole

Potato Pom Poms are another Food in a Minute favourite and a great way to top off a delicious beef casserole. For those of you that enjoy cooking in a slow cooker, this recipe can easily be adapted.

Time & Serves

  • Preparation time: 15 minutes
  • Cooking time: 1 ½ hours
  • Serves 4-6

Ingredients

  • 500g beef stewing steak, diced
  • 2 Tbsp flour
  • 1 onion, diced
  • 2 celery stalks, sliced
  • 2 carrots or parsnips, sliced
  • 420g can Wattie’s Tomato & Herb Pasta Sauce
  • 1 cup beef stock or water
  • 500g pkt Wattie's Frozen Potato Pom Poms

Measurement Conversions

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Method

1. Toss the diced beef in the flour seasoned with salt and pepper.

2. Heat a dash of oil in a non-stick frying pan, brown the beef then transfer into a casserole dish. Add the onion, celery and carrots to the pan and continue cooking for another few minutes. Transfer the vegetables to the casserole dish.

3. Pour over Wattie’s Tomato & Herb Pasta Sauce and beef stock and cover. Bake in an oven preheated to 180°C for 1¼ hours.

4. Remove from the oven. Turn oven to fan grill and increase heat to 200°C. Remove cover from casserole, place frozen Wattie’s Potato Pom Poms on top of the casserole and return to the oven for another 12 minutes or until pom poms are cooked and golden. Serve with your favourite winter greens.

Crockpot / Slow Cooker Instructions:

Prepare the recipe following steps 1-3 but add only ½ cup stock. Place in slow cooker and cook on LOW for approx 8 hours (refer to your user manual). When cooked, carefully remove slow cooker insert, top with pom poms and fan grill following the instructions in step 4.

Video

Avg. Recipe Rating

( 3 Ratings, 851 added this to Cookbook)

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Reviews of this Recipe

Drue Review | Rating

i changed the recipe abit just had carrot and replaced the pom poms for mini hash browns but nothing major it was soooo good worth the wait :)

Tracy Review | Rating

cOOKED THIS UP TONIGHT TO MY SHOCK THE KIDS LIKED IT AND EAT IT ALL GREAT MEAL.

Mike Review | Rating

Yeah, This looks like something I would eat. I have to also admire the Brussels Sprouts, I love them, so much better than Parsnips, which should be the nations most hated vegetable