Beef Casserole
By Morrisons
Published on 03 November 2021
Cook this one for family and friends with hearty potatoes and carrots - and go wonky when they're in season for a more rustic finish to the dish.Time and servings
1 hr 45 minsTotal time
Serves 41 kcal/serving
15 minsPrep time
1 hr 30 minsCooking time
Ingredients
- 2 tsp of worcestershire sauce
- 220 g of baked beans
- 1 tsp of mixed herbs
- 3 pinches of pepper
- 2 tablespoons of sunflower oil
- 400 g of potatoes, peeled and diced
- 250 g of parsnips, peeled and cut into chunks
- 250 g of carrots, peeled and diced
- 350 g of butternut squashpeeled and diced
- 625 g of braising steak, or use lean braising steak
- 2 pinches of salt
- 400 g of chopped tomatoes
- 1 litre of beef stock
- 1 onion, peeled and chopped
- 2 tablespoons of plain flour
Method
Step 1
Cut the beef into small bite-sized pieces. Heat the oil in a large flameproof casserole or saucepan and fry the beef over a high heat to seal it on all sides.Step 2
Add the onion, carrot, parsnips, butternut squash and potatoes and cook, stirring, for a further 5 minutes. Sprinkle the flour over, stir well, then add the chopped tomatoes, mixed herbs, Worcestershire sauce and stock. Bring to the boil, stirring, then reduce the heat and cook covered for 1 hour. Stir from time to time.Step 3
Remove the lid, add the baked beans and season with freshly ground black pepper. Raise the heat so the stew is bubbling and cook for a further 15 minutes, uncovered.