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Summer beef casserole
Summer beef casserole
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Prep Time:
25 minutes
Cook Time:
140 minutes
Total Time:
165 minutes
Light and refreshing summer casserole recipe.
Ingredients:
  • 36.40 gm olive oil
  • 1kg beef rump steak, trimmed, diced
  • 1 large brown onion, chopped
  • 2 garlic cloves, crushed
  • 3 medium carrots, peeled, chopped
  • 20.00 ml plain flour
  • 22.20 gm tomato paste
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 500.00 ml beef consomme
  • 1 medium red capsicum, chopped
  • 187.50 ml frozen peas
  • 80g baby spinach
  • 125.00 ml fresh basil leaves, torn
  • Cooked pasta or crusty bread, to serve
Instructions:
  • In a heavy-based saucepan over medium-high heat, heat 1 tablespoon of oil until shimmering. Brown the beef in batches for about 5 minutes. Transfer the browned beef to a bowl.
  • In the same pan, heat the rest of the oil. Sauté onion and garlic until softened, about 3 minutes. Add carrot and cook until it starts to brown, about 5 minutes. Add back the beef with its juices. Stir in flour and tomato paste, cook for 1 minute. Pour in tomatoes and consommé, cover, bring to a boil, then reduce heat and simmer for 1 hour.
  • Add in the vibrant capsicum and let it simmer gently with the lid on for 1 hour, or until the beef reaches desired tenderness.
  • Combine vibrant peas, fresh spinach, and aromatic basil in the pan. Season generously with salt and pepper. Sauté for 2 to 3 minutes, ensuring the peas are warmed. Enjoy this delightful dish alongside pasta or bread.

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