Rich beef and carrot casserole
- 2 tablespoons extra-virgin olive oil
- 700g chuck steak, diced
- half a cup flour, for dusting
- 2 onions, peeled and quartered
- 3 carrots, peeled and chopped roughly
- 5 tomatoes, deseeded and chopped roughly
- 2 cups beef stock
- 2 sprigs rosemary
- 1 teaspoon salt
- pepper to taste
Bring a large heavy-based casserole to a low to medium heat and add 1 tablespoon of the olive oil.
Roll steak pieces in flour, dusting off excess and add to pan in batches to brown. Between batches, add the remaining oil. Once the meat is browned, remove and set aside.
Add the vegetables and sautÌ© for a couple of minutes, scraping the bottom of the pan as you go. Remove from heat.
Place the meat and vegetables into a slow-cooker and add the stock, rosemary, salt and pepper. Cook on low for 5 hours.
Serve immediately with buttered mashed potato.
- You can do this dish on the stove top as well. After you have browned the meat, leave them in the pot and add the vegetables to saute for a few minutes. Be sure to scrape the bottom of the pot as you go. Add the stock, salt and pepper then let simmer on low for 45 minutes or so, checking the liquid hasnt evaporated. If it has, just add water by the cup to replenish the level and ensure the meat doesnt dry out. If you do this dish on the stove top, you can add 3 chopped large brushed potatoes to the mixture too to avoid having to make mash as an accompaniment.
- I like using the slow-cooker for casseroles as you dont have to watch them as closely as you would if they were on the stove top.
- You can serve this with creamy instant polenta instead of potatoes, following the directions on the packet. Polenta is a beautiful boiled cornmeal that easily can replace mash. Polenta can be made with milk and butter or chicken stock for a lighter version. I prefer milk and butter, and you can mix in any type of cheese you like as well for an even richer version.
This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealands best recipe finder.