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Member recipe

Beef & vegetable casserole

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(1 ratings)

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Cooking time

Prep: 20 minutes Cook: 1 hour and 40 minutes

Skill level

Easy

Servings

Serves 4

Long, slow cooking means the vegetables almost dissolve into this casserole, making it richer and easier to get past veg-phobic kids.

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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

  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.

  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.

Comments, questions and tips

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jdwillow26
7th Sep, 2014
5.05
My husband and I love this recipe. As it is for 4 people we usually just freeze the left overs. It was great just to take this out the freezer, defrost and heat up as a quick meal after the birth of my daughter. This is one of our favourite recipes.
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