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Winter vegetable & beef casserole
Prep 25 mins | Cook 3 hrs 20 mins | Serves 6
1kg beef chuck steak, trimmed and cut into 3cm cubes
2 tbs plain flour
1⁄4 cup olive oil
8 eschalots, peeled
2 garlic cloves, crushed
2 carrots, peeled and cut into 3cm pieces
2 celery sticks, sliced
1 swede, peeled and cut into chunks
2 parsnips, peeled and cut into chunks
1 cup dry red wine
2 cups beef stock
400g can diced tomatoes
5 sprigs thyme
1 cinnamon stick
Crusty bread or mashed potatoes, to serve
Step 1 Preheat oven to 160°C/140°C fan-forced. Lightly dust beef in flour. Heat 2 tbs oil in a large wide-based casserole pan over medium heat. Brown beef in batches. Transfer to a plate.
Step 2 Heat remaining oil in pan over medium heat. Add eschalots and cook, tossing occasionally, for 3 minutes. Add garlic, carrots, celery, swede and parsnips and cook, stirring often, for 5 minutes.
Step 3 Add wine and simmer for 2 minutes. Add stock, tomatoes, thyme and cinnamon stick. Stir to combine and bring to the boil. Cover and bake, stirring occasionally, for 3 hours. Season with salt and pepper to taste. Serve with crusty bread or mashed potatoes.
Good for you ... Swede
![Swede](/assets/image-cache/swede.ce905c36.jpg)
Provides dietary fibre, which keeps the intestine functioning well and contributes to normal laxation.
A good source of vitamin C which contributes to the normal functioning of the body’s immune system.
A source of folate, a B vitamin that is needed for formation of blood cells.