This cooks slowly so the beef becomes really juicy and tender. Pefect for those chilly days!
Preheat the oven to 160°C/fan 140°C/gas 3. Cut the casserole steak into 2cm cubes and toss in the flour. Heat the oil in a large casserole and fry the beef for a few minutes until browned all over - you may need to do this in two batches. Remove the beef from the casserole with a slotted spoon and set aside.
Add the onion, celery, garlic, carrot, parsnips, mushrooms and tomato purée to the pan and cook for 3-4 mins, then add the chopped tomatoes, thyme leaves and stock, mixing everything together well. Ladle into a 27cm x 12cm x 8cm deep ovenproof dish. Lay the slices of potato over the top of the beef, overlapping to create a layered effect. Cover with foil, place in the oven and cook for 1 hour.
After 1 hour, remove the foil and cook for a further 30 mins until the potato topping is golden and crusty and the filling is very tender. For adults, serve with Taste the Difference Cocktail Beetroot or a dollop of chutney.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (388g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 42 | ||
Calories from Fat: 8 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.7mg | 0 % | |
Potassium 35.4mg | 1 % | |
Total Carbohydrate 8.8g | 3 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 8.5g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 42
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