Name: Rich tomato beef casserole
Prep time: 15 min
Cook time: 135 min
Total time: 150 min
Yield: 1
Ingredients: 125.00 ml plain flour; 1kg beef chuck steak, trimmed, cut into 3cm pieces; 36.40 gm olive oil; 2 leeks, trimmed, washed, thinly sliced; 2 garlic cloves, crushed; 2 x 425g cans chopped Italian tomatoes; 44.40 gm tomato paste; 40.00 ml brown vinegar; 46.80 gm Dijon mustard; 62.50 ml flat-leaf parsley leaves, roughly chopped; 500g cooked macaroni pasta, to serve

Rich tomato beef casserole

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Prep Time:
15 minutes

Cook Time:
135 minutes

Total Time:
150 minutes

Elevate your week with a hearty tomato casserole.

Ingredients:

125.00 ml plain flour
1kg beef chuck steak, trimmed, cut into 3cm pieces
36.40 gm olive oil
2 leeks, trimmed, washed, thinly sliced
2 x 425g cans chopped Italian tomatoes
44.40 gm tomato paste
40.00 ml brown vinegar
46.80 gm Dijon mustard
62.50 ml flat-leaf parsley leaves, roughly chopped
500g cooked macaroni pasta, to serve

Instructions:

Preheat your oven to 180°C. In a shallow dish, combine flour, salt, and pepper. Gently coat the steak with the seasoned flour mixture.
In a sizzling pan over medium-high heat, sear steak in batches for 2 to 3 minutes until beautifully browned, adding more oil as needed. Transfer the seared steak to a casserole dish.
Heat the remaining oil in a frying pan and sauté the leeks and garlic over medium heat for 3 to 4 minutes. Stir in tomatoes, tomato paste, vinegar, and mustard, and bring to a boil. Drizzle the mixture over the steak.
Bake the dish covered for 2 hours until the meat is tender. Season with salt and pepper, sprinkle with parsley, and serve with pasta.

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