Beef Casserole
You can add cauliflower or parsnips to this recipe if you like, but don�t add too many vegetables as this is meant to be a very simple (yet tasty) dish. The smoked paprika and extra garlic give it a real lift and we guarantee that once you've tried it, you'll be coming back for more. Any leftovers you can freeze for another day. This recipe is low saturated fat, low sodium, low sugar, high protein.
10
Serves
35.9g
Protein
385g
Serving Size
Ingredients
- 1kg beef (35oz), chuck diced
- 2 large onions, diced
- 2 tsp. smoked paprika
- 2 tbsp. Worcestershire sauce
- 2 bay leaves
- 4 cups beef stock low salt
- 5-6 cloves garlic, crushed
- 4 large potatoes, skin on, cut large chunks
- 4 large carrots, cut into large chunks
- 1 cup frozen peas
- 1 tsp. thyme & 1 tsp. rosemary
- 3 tbsp. tomato paste
- 3 tsp. cornflour mixed with ¼ cup cold water
- 2 tbsp olive oil
- S & P
Method
- 1We used a slow cooker for this but you can use pot and transfer to oven. Heat your 1 tblsp oil and brown meat in 2 batches, approx. 3 mins each batch and set aside in a bowl.
- 2Heat 1 tbsp olive oil and brown onions for 10 mins until softened, don’t burn. Then add smoked paprika, Worcestershire sauce, herbs and tomato paste, stir for 1 min until aroma released. Add crushed garlic and stir a further minute, then add meat to pan.
- 3Once meat is in add beef stock, bay leaves, potatoes and carrots. Season with S & P. Simmer on low heat for 3 hours in your slow cooker or oven 150C. Stir after 3 hours and see if you need any more seasoning or herbs or paprika. Cook a further 3 hours until meat is tender and potatoes are cooked.
- 4Add peas and cornflour mixture stir in and cook a further 30 mins.
- 5Serve with crusty bread or some brown rice.