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Spiced beef & vegetable casserole
Spiced beef & vegetable casserole
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Prep Time:
15 minutes
Cook Time:
115 minutes
Total Time:
130 minutes
Prepare a make-ahead beef and veggie casserole for easy weeknight dinners.
Ingredients:
  • 40g (1/4 cup) plain flour
  • 1kg beef chuck steak, excess fat trimmed, cut into 3cm pieces
  • 27.60 gm vegetable oil
  • 1 carrot, peeled, cut into 1cm pieces
  • 1 parsnip, peeled, cut into 1cm pieces
  • 5.00 gm ground cumin
  • 2 tsp ground coriander
  • 2 tsp ground cardamom
  • 2 beef style stock cubes, crumbled
  • 375ml (1 1/2 cups) water
Instructions:
  • Preheat your oven to 160°C. Spread the flour on a plate, then coat the beef in the flour, shaking off any extra.
  • In a large non-stick frying pan over high heat, brown the beef in batches for 6 minutes each until well browned. Transfer to a plate after each batch.
  • Lower the heat to medium and add carrot, parsnip, garlic, cumin, coriander, and cardamom. Stir and cook for 1 minute until fragrant. Add beef, stock cubes, and water, bring to a boil, then remove from heat.
  • Pour the mixture into a 4cm-deep (1.5L/6-cup) ovenproof dish. Bake in a preheated oven, stirring occasionally, for 1 1/2 hours or until the beef is tender and the sauce slightly thickens.

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