Made with beef and store cupboard basics, this yummy casserole is easy to make. Simmer it gently, when it’s done the beef will fall-apart easily with a fork and the sauce should be rich in flavour and slightly thickened.
Prep Time: Cook Time:
- 800 g chuck or boneless shin/gravy beef
- 1 onion, chopped
- 2 medium carrots, thickly sliced on diagonal
- 2 tbsp plain flour
- 2 cups beef stock
- ¼ cup tomato sauce
- ¼ cup soy sauce
- 1 tbsp brown sugar
- peas, baby green beans and sugar snap peas to serve
1.Preheat oven to 180°C. Cut beef into 2.5cm-3cm cubes. Season with salt and pepper, add 2 about tbsp oil, and mix well. Heat a large frypan over a medium-high heat. Brown the beef in 2 or 3 batches. Remove each batch and place in casserole dish.
2.Reduce heat in the pan, add a little oil, add onion and carrot, cook for 1–2 minutes, and stir occasionally.
3.Sprinkle in flour and stir until the vegetables are coated. Gradually pour in stock, stirring well. Add the tomato and soy sauce and sugar, stir until the mixture boils. Add to the casserole dish, stir to combine. Cover the casserole dish, place in oven, and cook until the beef is very tender. Stir every 40 minutes or so, add water if needed to keep the ingredients just covered. Serve with peas, baby green beans and sugar snap peas.Cooktop method: Place the browned beef and other ingredients in a heavy-based pot. Partially cover, keep the heat low. Simmer until the meat is very tender. Stir occasionally; add water if needed during the cooking time to keep ingredients well covered.