Slow Cooked Beef Casserole
Slow Cooked Beef Casserole
Ingredients
- 2 tablespoons olive oil extra virgin
- 1 kg beef largely diced (chuck works well)
- 1/4 cup plain flour
- 1 brown onion diced
- 2 cloves garlic finely chopped
- 3 celery sticks finely chopped
- 3 carrots large, cut into thick rounds
- 1/4 cup tomato paste
- 400 g canned crushed tomatoes
- 1 cup beef stock
- 2 teaspoons gravy powder instant, combined with the beef stock
- 1 cup red wine shiraz or Cab Sav
- 6 baby potatoes white, cut into quarters
- 2 bay leaf
- 4-5 thyme of sprigs
- sea salt
- cracked black pepper
Instructions
Method:
- Preheat the oven to 150 degrees fan force.
- Toss the beef pieces in plain flour, salt and pepper.
- Heat olive oil in a large oven safe casserole pot over medium/high heat. Add the beef in batches and brown for a few minutes each side. Remove and set aside.
- Add more olive oil to the pan and add the onion for 2-3 minutes. Add the garlic, celery, carrot rounds and sauté for about 3-4 minutes, stirring. Add the tomato paste, crushed tomatoes, red wine and beef/gravy powder stock. Bring to the boil, then turn off the heat. Add the potatoes, thyme and bay leaves. Stir to combine. Season well with pepper.
- Place the lid on the pot and place in the oven. Cook for 3 hours, then remove the pan and give the casserole a stir to make sure everything is covered. Place the lid back on and finish cooking in the oven for another hour, or until the beef is shredded easily with a fork.
- Serve on your desired pasta, mashed potato or rice.
Nutrition
Calories: 597kcalCarbohydrates: 23gProtein: 32gFat: 38gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 18gTrans Fat: 2gCholesterol: 118mgSodium: 306mgPotassium: 1065mgFiber: 3gSugar: 5gVitamin A: 5307IUVitamin C: 18mgCalcium: 68mgIron: 5mg
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