Ingredients
¼ cup vegetable oil
1kg chuck steak
cubed
3 tbsp plain flour
4 carrots
cut into chunks
4 celery
sliced
1 brown onion
sliced
12 cloves garlic
whole
1 large parsnip
cut into chunks
1 swede
diced
2 diced tomatoes
(400g each)
3 cups water
2 tbsp powdered beef stock
1 tsp dried thyme
1 tsp dried oregano
Allergy Advice
Contains Gluten
Contains Soy
Equipment
- 1 large pan
- 1 slow cooker
- 1 casserole dish
- 1 oven
Instructions
- Toss cubed steak in seasoned flour to coat. Heat oil in a pan and brown the steak in a few batches until golden. Set aside.
- Add all vegetables to the pan except for tomatoes and fry until lightly browned. Add tomatoes, stock and water and de-glaze the pan.
- Add the browned meat back into the mix with thyme and oregano.
- Place in a slow cooker for 3 hrs on high or 7-8 hrs on low. Alternatively, place in a pre-heated conventional oven for 1 hr 40 mins at 180°C.
Notes
Tip
This is great served with mashed potatoes and blanched green beans sauted in garlic and olive oil.
Tip
De-glazing the pan involves getting all the little burnt flavourful bits off the bottom of the pan so they can add to your casserole’s flavours.
Tip
Don’t be scared by the whole garlic cloves. They take on a very mellow flavour when cooked for long periods.
Variation
You can add any herbs you like to adjust the flavours of the casserole.
