Chunky Beef Casserole
Over a year ago
7,237 views
Ingredients
- 20g plain flour
- 500g diced beef
- 3 tsp vegetable oil
- 75g onion chopped
- 100 leeks chopped
- 30g celetry chopped
- 100g carrots diced
- 40g turnip finely diced
- 1 cube chicken stock
- 200ml water
- ½ to 1 tsp mixed herbs
Accompaniment
SponsoredStoneleigh Vineyards Pinot Noir
Trapiche is situated in the Mendoza region of Argentina. The winery was established in 1883 and they are well known for producing quality wine at affordable prices. This is a great example of Sauvignon Blanc from the Mendoza region. Fresh aromas of grapefruit, crisp blackcurrant leaf, green pepper and grassy back notes. Buy this wine if you like: Dry whites with lively fruit and fragrant aromatics.
Description
Simple and easy and the kids love it
Method
-
1
1. Preheat your oven to 180°C
2. Put the flour in a large bowl and drop in the diced beef, one or two pieces at a time, to make sure they are well coated in flour
3. Now using an oven proof dish, hest the oil and brown the meat pieces until they are all sealed on all sides.
4. Add the chopped vegetables to the dish and stir.
5. Dissolve the stock cubes in the boiling water.
6. Add the stock and mixed herbs to the meat and vegetables and stir.
7. Cover the dish and place in the oven at 180°C for 2 hours.
Chef's Tips
It is easier to just shallow fry the beef pieces in a frying pan with the oil and chopped onions. Add the onions to the oil first and allow to cook until the onions begin to go clear and then add the beef.
You do not need to overcook the beef just fry lightly to seal in the flavour.
Foe this dish you can us a less expensive cut of beef as the 2 hour cooking time does allow time for the beef to tenderise.
Comments (0)