Beef Casserole
Ingredients
- 2 tablespoons Crisco oil
- 1 large onion (275g), chopped
- 1kg chuck or blade steak, cut into 2.5cm cubes
- 1 red capsicum (150g), seeded, deveined and coarsely chopped
- 200g button mushrooms, trimmed and halved
- 4 cloves garlic, crushed
- ¼ cup (40g) White Wings plain flour
- 2 carrots (200g), sliced
- 400g can chopped tomatoes
- 2 tablespoons tomato paste
- 1½ cups (375ml) beef stock
- salt
- ground black pepper
- 3 bay leaves
- 3 teaspoons fresh thyme leaves
- 2 tablespoons chopped parsley
Method
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Preheat oven to 170°C. Heat 1 tablespoon oil in a non-stick frying pan. Add onion, capsicum and mushrooms and cook over a medium heat, stirring occasionally for 5 minutes. Add garlic and cook, stirring for 1 minute longer. Transfer to a large oven-proof casserole dish. |
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Meanwhile, coat meat in flour. Add 1 tablespoon oil to frying pan and increase heat. Add half the meat and brown on all sides, adding a little extra oil, if necessary. Transfer to casserole dish. Repeat with remaining meat. |
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Add carrots, tomatoes, tomato paste, stock, salt, pepper, bay leaves and thyme to casserole dish. Stir to combine. Cover and place in oven for 2 hours or until meat is tender. Sprinkle with parsley. |
Tip: Serve with steamed beans and mashed potatoes
30 minutes
2 hours 15 minutes
6
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