Beef & Vegetable Casserole
This hearty beef stew is a comforting classic that will warm you up on a chilly day. Tender braising steak cooked slowly with a medley of vegetables, herbs, and savory sauces, creating a rich and delicious meal perfect for family dinners or casual get-togethers.
— Constant Cookbook
Ingredients
- olive oil
- 1 onion , diced
- 1 carrot , diced
- 1 leek , diced
- 2 celery sticks, diced
- 2 garlic cloves , crushed
- 75g mushrooms , sliced
- 500g braising steaks , cubed
- 2 tbsp plain flour
- 3 sprigs of thyme
- beef stock , fresh, cube or concentrate made up to 750ml
- 2 tbsp tomato purée
- a dash of Worcestershire sauce
Instructions
- Heat oven to 160C/140C fan/gas 3 and put the kettle on.
- Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.
- Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn’t look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
- Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.
- Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins – 1hr more until the meat is really tender and the sauce is thickened.
- Garnish with the picked leaves of the remaining thyme sprig.
Yield
Serves 4
Nutrition
- Calories: 483 calories
- Fat Content: 32.6 grams fat
- Saturated Fat Content: 13.4 grams saturated fat
- Carbohydrate Content: 14.3 grams carbohydrates
- Sugar Content: 7.4 grams sugar
- Fiber Content: 2.3 grams fiber
- Protein Content: 33.7 grams protein
- Sodium Content: 1.6 milligram of sodium
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