Jodie came home the other day with some organic vegetables that were just past their best before date. I would have normally made soup as that always goes down well at my house but decided to go for something different. I bought some gravy beef, mushrooms and carrots and went for a slow cooked beef casserole.
I used the vegetables that Jodie took home but any kind of veg would be great, pumpkin, zucchini, squash etc.
Serve on a bed of creamy mash.
Ingredients
800 g gravy beef, diced
2 tbsp flour
8th tsp paprika
1/2 tsp garlic powder
1/4 tsp cracked black pepper
1/4 tsp celery salt
2 tbsp olive oil
1 onion, diced
2 carrots, sliced
140 g celery, sliced
100 g kale, roughly chopped
2 white radish, sliced
6 red radish, halved
150 g button mushrooms, halved
2 cups beef stock
50 g tomato puree
1 tbsp balsamic vinegar
1 tbsp Worcestershire sauce
3/4 tbsp brown sugar
Method
1. Preheat oven to 150°C fan. Mix flour, paprika, garlic powder, pepper and celery salt in a zip lock bag. Add beef, shake to coat.
2. Heat 1 tbsp oil in a heat proof casserole dish on the hob over a medium heat. Add beef, brown on all sides. Remove to a plate. Add 1 tbsp oil. Add onion and carrots, cook for 2 minutes until slightly softened.
3. Return beef to casserole dish. Add beef stock, bring to a simmer. Using a spatula or wooden spoon, scrape the bits off the bottom of the dish. Add vinegar, Worcestershire sauce, puree and brown sugar, stir to combine. Add the rest of the vegetables. Combine well. Cover with lid. Place in oven, cook for 3 1/2 hours.
This will be a definite during the colder months. I will try it with various vegetables and on a bed of mashed sweet potato or cauliflower.
Delicious thick rich sauce, ideal for winter warmer week day dinner.
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