Name: Hearty beef casserole
Prep time: 30 min
Cook time: 135 min
Total time: 165 min
Yield: 1
Ingredients: 18.20 gm olive oil; 800g gravy beef, cut into 4cm chunks; 4 brown onion shallots; 3 garlic cloves, roughly chopped; 2 carrots, peeled, thickly sliced; 2 swedes, peeled, chopped; 100g small cup mushrooms; 3 thyme sprigs; 2 bay leaves; 250ml red wine; 44.40 gm tomato paste; 20.00 ml gravy powder; 375ml beef stock; Steamed baby carrots, to serve; Steamed snowpeas, to serve; Mashed potato, to serve; Thyme sprigs, extra, to serve

Hearty beef casserole

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Prep Time:
30 minutes

Cook Time:
135 minutes

Total Time:
165 minutes

Warm up with a comforting beef casserole, served with steamed veggies and creamy mashed potatoes.

Ingredients:

18.20 gm olive oil
800g gravy beef, cut into 4cm chunks
4 brown onion shallots
3 garlic cloves, roughly chopped
2 carrots, peeled, thickly sliced
2 swedes, peeled, chopped
100g small cup mushrooms
3 thyme sprigs
250ml red wine
44.40 gm tomato paste
20.00 ml gravy powder
375ml beef stock
Steamed baby carrots, to serve
Steamed snowpeas, to serve
Mashed potato, to serve
Thyme sprigs, extra, to serve

Instructions:

Preheat oven to 160C. Heat oil in a large ovenproof saucepan over medium-high heat. Brown the beef in 4 batches for 5 mins each. Transfer to a plate.
Sauté brown onion shallot, garlic, carrot, swede, mushroom, thyme, and bay leaves in a pan for 5 minutes. Deglaze with wine and let it cook for 2 minutes until slightly reduced. Stir in tomato paste and gravy powder. Pour in stock and 1 cup (250ml) water, bring to a simmer. Return beef to the pan, cover, and bake for 2 hours until tender, stirring occasionally.
Garnish with steamed baby carrots, snowpeas, mashed potato, and fresh thyme sprigs before serving.

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