Beef and Bacon Casserole

Beef and Bacon Casserole

Posted 2017-07-07 by Naomi follow
Hearty, melt in your mouth beef with strips of bacon. This casserole is dark, rich and is slow cooked until the meat falls apart. The balsamic vinegar and capsicum add great flavour. Serve with mashed potato or rice. Enjoy!
[Image1 Melt in your mouth beef and bacon casserole]
Preparation Time: 15 minutes
Cooking Time: 3 hours 10 minutes
Serves: 6

2 tbsp oil
700 g chuck or gravy beef, cut into 4 cm pieces
2 tbsp flour (gluten free if required)
2 cloves of garlic, crushed (exclude for low FODMAP)
1 leek, white section 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
2 tbsp tomato paste
250 g mushrooms, sliced
1 red capsicum, sliced
4 tbsp balsamic vinegar
1 Massel beef stock cube (dissolved in 1/2 cup water)
1 cup water
2 bay leaves
Salt and pepper, to season

This casserole is best baked in an oven safe high sided pan or dish with a lid.

  • Preheat the oven to 150 degrees.
  • Cook the celery and carrot in 1 tbsp oil on medium heat in a oven safe dish for 2 - 3 minutes until tender. Transfer to a plate.
  • Sauté the garlic and leeks in 1 tbsp oil until the leeks are tender. Add the bacon and cook until caramelised. Transfer to a plate.
  • [Image2 Cook the leek and bacon before the beef]
  • Put the beef in a bag or bowl, season with salt and pepper, add flour, and toss until evenly coated.
  • Cook the beef in batches until browned.
  • Add the bacon and leek and cook for 5 minutes, stirring occasionally.
  • [Image3 Cook the beef, leek and bacon together to enhance the flavours of the casserole]
  • Add the celery, carrot, capsicum, mushrooms, herbs, stock, Balsamic vinegar, tomato paste, water, season with salt and pepper and stir. Bring to the boil for 2 minutes.
  • Cover and bake in the oven for 2 1/2 hours.
  • [Image4 The casserole is ready for baking]
  • Remove the lid, increase the oven temperature to 220 degrees and bake for 1/2 hour.
  • Take out of the oven and remove the bay leaves.
  • Serve with mashed potatoes or rice if desired.

  • Tips
  • This casserole can be made ahead and refrigerated after 2 1/2 hours. To reheat, add 1/2 cup water, place in a cold oven, turn on to 220 degrees and bake for 45 minutes uncovered.
  • The flavours in this casserole go well with my [Link olive and rosemary focaccia].

  • For more of my recipes visit [Link Naomi's recipes]


    228794 - 2023-07-17 10:45:16


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