Beef and Beans With Sweet Potato and Yorkshire Puddings

Posted 2017-07-15 by Naomi ⇒ follow

Fluffy puddings, melt in your mouth meat and delicious mash. The secret to these puddings is to have the oil really hot before adding the batter and not opening the door early (or they will sink!).

The casserole is dark, rich, goes well with the sweet potato mash and is worth the wait. Enjoy!
[Image1 Delicious casserole with mash and fluffy Yorkshire puddings]
Preparation Time: 15 minutes
Cooking Time: 3 hours 25 minutes
Serves: 6

Ingredients
For the beef and bean casserole
2 tbsp oil
700 g chuck or gravy beef, cut into 4 cm pieces
2 tbsp flour (gluten free if required)
3 cloves of garlic, crushed (exclude for low FODMAP)
1 onion, diced (exclude for low FODMAP)
2 large carrots, cut into 3cm pieces
2 sticks of celery, sliced
2 tbsp dried oregano
2 tsp thyme
3 tbsp tomato paste
400 g four bean mix, drained
1 red capsicum, sliced
4 tbsp sherry
1 tbsp Worcestershire sauce
1 Massel beef stock cube (dissolved in 1/2 cup water)
1 cup water
2 - 3 bay leaves

Sweet Potato mash
1 large sweet potato, peeled and cut into 3 cm cubes
2 cloves of garlic, crushed (exclude for low FODMAP)
1/4 - 1/2 cup milk (lactose free if required)
2 - 3 tbsp margarine (nuttelex if lactose free)
Salt and pepper, to season

For the Yorkshire puddings
12 tsp oil (or fat drippings)
1 1/2 cups milk (lactose fee if required)
4 eggs
1/2 tsp salt
1 1/4 cups of flour (gluten free if required)

You will need
1 large oven safe high sided pan or dish with a lid
12 hole muffin tray

Method

Preheat the oven to 150 degrees.

To make the pudding batter, blend the eggs, milk, salt and flour until combined. Rest in the fridge for a minimum of 30 minutes. See Tips

[Image2 The batter will combine in 30 seconds]

Sauté the garlic and onion in 1 tbsp oil in a oven safe dish on medium heat until the onion is translucent. Add the celery, carrot, cook for 3 minutes and transfer to a plate.

Put the beef in a bag, season with salt and pepper, add flour, seal and toss to coat. Cook in batches until browned, add the herbs and stir.

Increase the heat to high, add the sherry, Worcestershire sauce, stock and water to deglaze the pan. Stir.

Add the celery and carrot mixture, capsicum, beans, season with salt, pepper and stir. Bring to the boil for 2 minutes.

Cover with a lid, bake for 2 1/2 hours.

Uncover, increase the temperature to 220 degrees and bake for 1/2 hour. Remove, take out the bay leaves, cover and set aside.

[Image4 The meat will be tender and fall apart]

Add 1 tsp of oil into each slot of the 12 muffin tray. Put in the oven for 2 - 3 minutes until hot (but not smoking).

Pour the batter into the muffin tray so each slot is 3/4 full. Bake immediately for 15 minutes or until golden brown.

[Image5 The batter will sizzle when poured into the oil]
[Image6 Fluffy Yorkshire puddings]

Cook the sweet potato in a saucepan with water until soft. Drain, add margarine, 1/4 cup milk and season with salt and pepper. Mash until smooth, add more milk if necessary. Add the garlic and stir until combined.

Serve the beef and bean casserole with mashed sweet potatoes and Yorkshire puddings. Enjoy!

Tips

The batter can made ahead up to 3 days in advance.

Reheat leftover puddings in 20 second bursts in the microwave.

This goes well with my [Linkhttp://recipeyum.com.au/lemon-and-coconut-pie/ lemon and coconut pie for dessert].