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Easy Beef And Vegetable Casserole

by Naomi (follow)
Easy (2641)      Dinner (1997)      Family (1234)      Kids (680)      Gluten Free (629)      Tomatoes (179)      Lactose Free (174)      Beef (163)      Low FODMAP (116)      Carrot (51)     
Delicious, budget and family friendly. Turn cheaper cuts of meat into a tasty sensation. The meat is slow cooked and tender. This casserole is easy to make, great if you are busy as it can be prepared ahead and reheated.


Beef And Vegetable Casserole
Tender, fall apart beef casserole

Preparation Time: 10 minutes
Cooking Time: 2 hours 40 minutes (see Tips for 1 hour 40 minutes option)
Serves: 4
 - 6 (4 large or 6 small bowls)

Ingredients
1 tbsp oil
500 g chuck or gravy beef, cut into 3 - 4 cm cubes
2 cloves of garlic, crushed (exclude for low FODMAP)
1 onion, finely cut (exclude for low FODMAP)
2 large carrots, cut into 3cm pieces
2 sticks of celery, sliced 
2 tbsp dried oregano
1 tbsp dried basil
1 tsp thyme
400 g can tomatoes
2 large tomatoes
1 tbsp Worcestershire sauce
1 Massel beef stock cube (dissolved in 1/2 cup water)
2 bay leaves
3 large potatoes, cut into bite sized pieces
Salt and pepper, to season

Method
Preheat the oven to 160 degrees.
Put the beef in a bag, season with salt and pepper, add flour, seal and toss until evenly coated.
Sauté the garlic for 1 minute in a oven safe dish or high sided pan. Add the onion and sauté until caramelised. 
Add the beef and cook until browned. Transfer to a plate.


Beef And Vegetable Casserole
Cooking the flour coated beef with the onions and garlic will enhance the flavours of the casserole

Cook the celery and carrot in the pan for 2 - 3 minutes until the celery is tender.
Return the meat to the pan. Add the tomatoes, herbs, stock, Worcestershire sauce, season with salt and pepper and stir. Bring to the boil.


Beef And Vegetable Casserole
I like adding fresh and tinned tomatoes for the flavour

Add the potatoes, stir, cover and bake in the for 2 hours. See Tips if you want to stop now and reheat later.
Increase the oven temperature to 220 degrees for 1/2 hour. This will caramelise the beef and enhances the flavour.
Take out of the oven and remove the bay leaves.
Serve with a salad or rice if desired.

Tips
Chuck or gravy beef takes 2 - 2 1/2 hours to cook. Topside or blade steak takes 1 1/2 hours to cook. I used gravy beef as it was on sale.
This casserole can be refrigerated after 2 hours. When you are ready to reheat, place the dish in a cold oven, turn the oven onto 220 degrees and bake for 45 minutes uncovered. The dish will warm gradually with the oven and will not break with the change in temperature.
Mop up the sauce with my olive and rosemary focaccia.

For more of my recipes visit Naomi's recipes

Categories
#Beef casserole
#Beef
#Carrot
#Tomatoes
#Slow cook
#Casserole
#Herbs
#Dinner
#Easy
#Family
#Kids
#Prepare ahead
#Budget friendly
#Gluten free
#Lactose free
#Low FODMAP
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