Winter Beef Casserole
A tasty casserole from the second series of Food in a Minute.
Makes 6
Prep Time 20 minutes
Cook Time 1 ½ - 2 hours
Ingredients
750g lean stewing beef (chuck or blade steak)
2 Tbsp flour, seasoned with salt and pepper
2 onions, peeled and roughly chopped
2 stalks celery, chopped
1 carrot, peeled and chopped
250g button mushrooms, halved
½ cup Wattie's Tomato Sauce
2 Tbsp Lea & Perrins Worcestershire Sauce
1 ½ cup salt reduced beef stock
chopped parsley to garnish
NUTRITION INFORMATION Serving size: 324g | ||
|---|---|---|
| Avg. Quantity per serve | Avg. Quantity per 100g | |
| Energy | 991kJ | 306kJ |
| Protein | 30g | 9.2g |
| Fat, total | 6g | 1.8g |
| - Saturated Fat | 2g | 0.6g |
| Carbohydrate | 14g | 4.3g |
| - Sugars | 10g | 3.2g |
| Dietary Fibre | 2g | 0.7g |
| Sodium | 580mg | 179mg |
INGREDIENTS NUTRITION
Made with
Method
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. Step 5
Slow Cooker Instructions: Step 6
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. Tips
What do I need?
Select All
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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