Meaghan's Beef Casserole

Meaghan's Beef Casserole

A hearty slow-cooked beef casserole with chuck roast, vegetables and garlic.

Meaghan's Beef Casserole

Meaghan South
Servings

6

Prep Time

30 mins

Cook Time

3 hours 15 mins

Category

Mains

Source URL

https://www.meaghansouth.com/blog/meaghans-beef-casserole

Article URL

https://meaghansouthvitalityshop.com.au/blogs/news/meaghans-beef-casserole

A hearty slow-cooked beef casserole with chuck roast, vegetables and garlic.

Ingredients

  • 1.2 kilos chuck roast, trimmed of excess fat and diced into 3 cm cubes
  • 2 1/2 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 1 large yellow onion, chopped
  • 3 medium celery stalks, chopped
  • 4 cloves garlic, minced
  • 1/3 cup tomato paste
  • 2 cups chicken broth (use extra if cooking in slow cooker)
  • 2 Tbsp Worcestershire sauce
  • 1 Tbsp coconut aminos
  • 2 Tbsp chopped fresh thyme
  • 2 Tbsp chopped rosemary
  • 750 grams sweet potatoes, chopped into 4 cm chunks
  • 500 grams carrots, cut into 3 cm chunks
  • 2 cups frozen peas
  • 2 cups chopped silverbeet or other green veg
  • 1/4 cup chopped fresh parsley

Directions

  1. Heat 1 Tbsp olive oil in a large heavy bottomed pan over medium-high heat. Working with half the beef at a time, dab both sides dry and season with salt and pepper.
  2. Sear in the Dutch oven until browned, turning once, about 4-5 minutes total. Add an additional 1 Tbsp oil and repeat with remaining beef. Leave excess oil in the pan.
  3. Add remaining 1/2 Tbsp oil, reduce burner to medium. Saute onions and celery 3 minutes, add garlic and saute 30 seconds, then add tomato paste and cook, stirring constantly, 1 minute.
  4. Add chicken broth, Worcestershire, coconut aminos, thyme, rosemary, potatoes and carrots, then season lightly with salt and pepper.
  5. Cover, bring to the boil and simmer gently for 3 hours.
  6. Stir in peas, greens and half of the parsley. Serve garnished with remaining parsley.
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