Easy Beef Casserole
- Replies 13
I want to add a few recipes that are quick and budget friendly.
This recipe is from Aunt Mary I have twigged it a little
This recipe serves 4.
Can be frozen in individual containers
Serve with mashed potato or on a bed of rice .
Serves a family of 4
1 kg of chuck steak
2 large potatoes cut into chunks
2 large carrots cut into chunks
Extra virgin olive oil maybe 2 tablespoons
1 large onion - chopped.
2-3 cloves garlic - chopped or use 2 tablespoons jar garlic
1/2 cup white wine I have used red wine as well
1 Tbsp tomato paste.
400g crushed tomato.
2-3 bay leaves.
1 tsp dried oregano.
1 cinnamon stick.
1 tsp ground cinnamon
1/2 tsp all spice.
Salt and pepper.
2 cups water, plus more if needed.
1. Begin adding a drizzle of olive oil to your pot over medium high heat. Add beef and brown the beef and set aside on a plate. Add potatoes and carrots and cook for 5 minutes then remove.
2.Add another drizzle of olive oil to the hot pot along with the onion and garlic, and cook for 2 minutes. Pour in the white wine to deglaze the pot, cooking off the alcohol for 2 minutes. Add the tomato paste and stir it through followed by the the crushed tomatoes.
3. Add the bay leaves, oregano and spices. Stir through then add the water, salt and pepper to taste
4.Add the beef , potatoes and carrots back into the pot and place the lid on. If you’re using a Dutch oven or oven proof pot, place it in the oven at 180C and allow it to cook for 1.5-2 hours.
5. If continuing to cook over the stove, turn the heat down to medium, close the lid and allow to simmer for the same amount of time (though be sure to check on it occasionally incase more water is needed. It may evaporate before the meat becomes tender). Once the beef is tender and effortlessly falling apart, it’s ready. Enjoy!
Told you it was easy .
Notes :
1. I have at times left out the wine altogether
2. Great also to cook in a slow cooker
3. Add other vegetables if you want eg zucchini, swedes , parsnips . The carrots and potatoes are my favourite
This recipe is from Aunt Mary I have twigged it a little
This recipe serves 4.
Can be frozen in individual containers
Serve with mashed potato or on a bed of rice .
Serves a family of 4
1 kg of chuck steak2 large potatoes cut into chunks
2 large carrots cut into chunks
Extra virgin olive oil maybe 2 tablespoons
1 large onion - chopped.
2-3 cloves garlic - chopped or use 2 tablespoons jar garlic
1/2 cup white wine I have used red wine as well
1 Tbsp tomato paste.
400g crushed tomato.
2-3 bay leaves.
1 tsp dried oregano.
1 cinnamon stick.
1 tsp ground cinnamon
1/2 tsp all spice.
Salt and pepper.
2 cups water, plus more if needed.
1. Begin adding a drizzle of olive oil to your pot over medium high heat. Add beef and brown the beef and set aside on a plate. Add potatoes and carrots and cook for 5 minutes then remove.
2.Add another drizzle of olive oil to the hot pot along with the onion and garlic, and cook for 2 minutes. Pour in the white wine to deglaze the pot, cooking off the alcohol for 2 minutes. Add the tomato paste and stir it through followed by the the crushed tomatoes.
3. Add the bay leaves, oregano and spices. Stir through then add the water, salt and pepper to taste
4.Add the beef , potatoes and carrots back into the pot and place the lid on. If you’re using a Dutch oven or oven proof pot, place it in the oven at 180C and allow it to cook for 1.5-2 hours.
5. If continuing to cook over the stove, turn the heat down to medium, close the lid and allow to simmer for the same amount of time (though be sure to check on it occasionally incase more water is needed. It may evaporate before the meat becomes tender). Once the beef is tender and effortlessly falling apart, it’s ready. Enjoy!
Told you it was easy .
Notes :
1. I have at times left out the wine altogether
2. Great also to cook in a slow cooker
3. Add other vegetables if you want eg zucchini, swedes , parsnips . The carrots and potatoes are my favourite
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