Grandmas Casserole
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Braised beef with peas, carrots and potatoes in a Greek style tomato sauce flavoured with parsley. There’s so much I love about this dish. My husbands greek aunts make this exact dish but then again so did my Irish Grandma
This particular recipe is from mary kouzina
INGREDIENTS
1kg diced chuck steak pieces
Extra virgin olive oil
1 brown onion - finely chopped
3 cloves garlic - minced
1 Tbsp tomato paste
1 1/2 cups beef stock or chicken
700g bottle of tomato passata
4 bay leaves
1/2 cup fresh parsley- chopped.
1 tsp dry oregano
500 mls water (additional when needed)
3 carrots - thickly chopped
2-3 potatoes - cut into wedges
500g frozen peas
Salt and pepper to taste
Other vegetables eg zucchini go well
Method
1.Place a pot or Dutch oven over medium high heat. Add a drizzle of olive oil and brown the meat in batches. Set aside.
2.Add 1/4 cup extra virgin olive oil to the pot along with the onion and garlic, sautéing for approximately 2 minutes. Add the tomato paste and cook 1 minute stir in beef stock stir for 2 minutes
3. Add the browned meat back in then pour in the passata and water. Add the dill, bay leaves, oregano and seasoning to taste. Stir to combine.
4. Turn heat down to medium, cover the pot and allow to simmer for 1.5 hours. Ensure you check on it occasionally stirring to ensure the sauce doesn’t stick at the bottom. If the sauce thickens before the meat just becomes tender, add additional water as needed.
5. Once the meat has just become tender add the carrots, potatoes and peas. You’ll need to gauge whether you need to add more water at the point for them to cook. Once cooked stir through fresh dill if you please and enjoy.
Serve by itself or on a bed of rice
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that’s just plain nasty.
Hopefully they’ll get the hint and piss off
now where’s my pen and pad
