Beef and Veg Casserole
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
3 h. 30 min.
Preparation
Ingredients
for
4
- Ingredients
- olive oil
- 1 Tbsp butter
- 1 onion (peeled and chopped)
- fresh Sage
- 5 cups stewing steak (or skirt steak)
- salt
- freshly ground Black pepper
- plain flour (to dust)
- 2 Parsnips (peeled and quartered)
- 4 carrots (peeled and halved)
- ½ Butternut squash (halved, deseeded and roughly diced)
- 3 cups small potatoes
- 2 Tbsps tomato puree
- 1 ½ cups Red wine
- 1 ¼ cups Beef stock (or vegetable stock)
- lemon zest (finely grated)
- rosemary (leaves picked)
- 1 clove garlic cloves (peeled and finely chopped)
Preparation steps
1.
Preheat the oven to 150°C | 300F | gas 2.
2.
Put a little oil and the knob of butter into a pot or casserole pan. Add the onion and all the sage leaves and fry for 3 or 4 minutes.
3.
Toss the meat in a little seasoned flour, then add it to the pan with all the vegetables, the tomato purée, wine and stock, and gently stir together.
4.
Season generously with freshly ground black pepper and just a little salt.
5.
Bring to the boil, place a lid on top, and then cook in the preheated oven for 3 hours until the meat is tender.
6.
Serve in stew bowls
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