Winter Beef Casserole
4 Review(s)
1 ½ - 2 hours 20 minutes
Prep : 20 minutes Cook: 1 ½ - 2 hours
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A tasty casserole from the second series of Food in a Minute.
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6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
750 g lean stewing beef (chuck or blade steak)
2
2 Tbsp flour, seasoned with salt and pepper
3
2 onions, peeled and roughly chopped
4
2 stalk s celery, chopped
5
1 carrot, peeled and chopped
6
250 g button mushrooms, halved
7
½ cup Wattie’s Tomato Sauce
8
2 Tbsp Lea & Perrins Worcestershire Sauce
9
1 ½ cup salt reduced beef stock
10
chopped parsley to garnish
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Step 1
Preheat the oven to 160°C Step 2
Trim the meat of any extra fat and cut into 3cm pieces. Toss the meat in the seasoned flour. Step 3
Heat a dash of oil in a frying pan and quickly brown the meat over a high heat. This is best done in 2 or 3 batches. Transfer meat to a casserole dish. Add the onions, celery, carrot and mushrooms to the frying pan and cook over medium heat for 2-3 minutes. Add to the meat. Step 4
Blend together any remaining seasoned flour with Wattie’s Tomato Sauce, Lea & Perrins Worcestershire Sauce and beef stock. Pour into the frying pan and stir while bringing to the boil. Pour over the meat and vegetables. Cover and cook for 1 1/2 - 2 hours until the meat is tender. Serve with mashed potato and your favourite winter greens. Slow Cooker Instructions:
Step 1
Place the browned meat into a pre-heated casserole. Add the prepared vegetables. Blend the remaining seasoned flour, tomato sauce, Lea & Perrins and beef stock together. Pour over the meat and vegetables. Cover. Cook on low for 6-7 hours. Made With
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