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Beef & vegetable casserole

By magoo_cmh (GoodFood Community)
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • 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.

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