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Beef Casserole
Beef Casserole
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.
Printable version A4 | A5 | Index card
Serves 4
Ingredients
- 625g braising steak, or use lean braising steak
- 2 tbsps sunflower oil
- 1 onion, peeled and chopped
- 250g carrots, peeled and diced
- 350g butternut squashpeeled and diced
- 250g parsnips, peeled and cut into chunks
- 400g potatoes, peeled and diced
- 2 tbsps plain flour
- 400g chopped tomatoes
- 1 tsp mixed herbs
- 2 tsp Worcestershire sauce
- 1 litre beef stock
- 220g baked beans
- 2 pinches salt
- 3 pinches pepper
Total time required
- Preparation time:
- Cooking time:
Instructions
- 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.
- 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.
- 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.
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