Hearty Beef Casserole
This Hearty Beef Casserole is winter in a pot. It’s full, rich flavours are the perfect anecdote for a cold winter’s day. We made ours in a casserole dish but if you have one, this recipe will work well in a slow cooker.
How long will it take?
2 ½ hours
What’s the serving size?
Serves 6
What do I need?
- 1 kg gravy beef
- 1/3 cup plain flour
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 3 tbsp olive oil
- 1 brown onion, chopped
- 2 sticks celery, thinly sliced
- 2 cloves garlic, minced
- 2 x 400 g cans diced tomatoes
- ½ cup red wine
- 2 cups beef stock
- 1 tsp dried thyme
- 1 ½ cups potatoes, peeled and diced
- 2 carrots, diced
- ½ red capsicum, diced
- 150 g button mushrooms, chopped
- 2 tbsp cornflour
- ¼ cup cold water
How do I make it?
- Mix beef with flour, salt and pepper in a large bowl. Toss to coat well.
- In a large casserole dish, heat olive oil over medium heat. Add beef and cook, stirring until browned. Add onion and celery and continue cooking until the onion is soft. Add garlic, tins of tomatoes, red wine and beef stock and bring to a boil. Reduce heat, cover and leave to simmer for 1 ½ hours.
- After 1 ½ hours add thyme, potatoes, carrots, and capsicum and continue simmering, covered for 40-45 minutes or until the potatoes are tender.
- In a small bowl, mix cornflour and water to make a slurry. Add to the pot and stir well. Add mushrooms and continue cooking until the sauce has thickened, about 10 minutes. Transfer to serving bowls and serve immediately.
