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Winter Beef Casserole
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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: 325g

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
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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.
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.
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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.
750 g lean stewing beef (chuck or blade steak)
2 Tbsp flour, seasoned with salt and pepper
2 onions, peeled and roughly chopped
2 stalk s celery, chopped
1 carrot, peeled and chopped
250 g 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
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