Prep Time:10 mins
About us
Beef casserole
Cooking Time:90 mins
Serves:4 Adults
Cost:High
This simple beef casserole can be easily prepared before dinnertime and the leftovers can be frozen for another day.
About this recipe
Beef is packed full of iron; an essential mineral needed for red blood cells and prevention of anaemia. Try out this simple beef casserole recipe for a surefire healthy dinner for the entire family.
Ingredients
- 400 g rib beef or shin beef diced.
- 1 tbsp (about 15 ml) unsaturated oil like rapeseed or sunflower oil
- 1 large onion (about 100 g) peeled and chopped.
- 1 stick celery (optional to add flavour)
- 1 tbsp (about 20 g) cornflour
- 4 tsp water
- 6 large button mushrooms (about 120g) sliced.
- 3 medium carrots (about 225 g) sliced.
- 1 large parsnip (about 100 g) peeled and sliced.
- 600 ml beef stock or 2 low salt stock cubes dissolved in 600ml hot water.
- 1 tbsp tomato puree
- ½ tsp dried mixed herbs
- Salt and pepper, to season
Method
- Pre-heat the oven to 150°C / 325°F / Gas Mark 3.
- Heat the oil and fry the chopped onion, mushrooms and carrots, parsnips and celery (if using) for 2 to 3 minutes.
- Place in the casserole dish.
- Fry the beef until brown.
- Place beef in the casserole dish, leave the juices in the pan.
- Mix the cornflour with 4 teaspoons water and then mix it into the juice in the pan. Cook stirring gently for 2 to 3 minutes.
- Remove from heat and stir in the stock. Bring to the boil.
- Add the tomato puree, mixed herbs, salt, and pepper.
- Add the sauce to the casserole dish. Cover with foil and cook for 90 minutes in the oven.
What you will need
- Casserole dish
- Chopping board
- Chopping knife
- Frying pan
- Wooden spoon
Serving suggestions
Serve with creamy mashed potatoes or with couscous. This is a great recipe for batch cooking, double the recipe quantities and freeze some for another day.
"To keep your salt intake at a healthy level, try reduced salt stock cubes; or why not make your own stock cubes by freezing homemade stock in an ice-cube tray?"
