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Beef & vegetable casserole
Serves 4
Easy
Prep:
Cook:
Long, slow cooking means the vegetables almost dissolve into this casserole, making it richer and easier to get past veg-phobic kids.
Skip to ingredients
- olive oil
- 1 onion, diced
- 1 carrot, diced
- 1 leek, diced
- 2 celery sticks, diced
- 2 garlic cloves, crushed
- 75g mushrooms, sliced
- 500g braising steaks, cubed
- 2 tbsp plain flour
- 3 sprigs of thyme
- beef stock, fresh, cube or concentrate made up to 750ml
- 2 tbsp tomato purée
- a dash of Worcestershire sauce
Method
step 1
Heat 1 tbsp olive oil in a large pan then add the onion, carrot, leek, celery and garlic, and cook gently for 5 minutes, do not brown. Add the mushrooms and cook everything for a further 5 minutes then remove from the pan. Heat a little more olive oil in the pan, add the beef (in batches if necessary) and brown all over then stir the flour in well.step 2
Return the veg to the pan and add the thyme, stock, purée and Worcestershire sauce. Season and mix well. Bring to a gentle simmer and cook covered for 1 1/2 hours until tender, stirring occasionally. Serve with jacket potatoes, rice, pasta or mash.
