Perfect for cold Winter days, this beef casserole is very tasty, warming and nicely packed with vegetables too. I like to put it all together just before heading out for a brisk walk. It is lovely to return to and sit down together for a family dinner.
I like to serve it warm with buttered crusty bread to mop the gravy up with, but it goes as well with leafy green veg and creamy mashed potatoes.
You will need:
400g diced beef
1 x tin chopped tomatoes
1 x chopped onion
1 x clove of garlic, chopped
3 x large carrots, peeled and cut into chunks
1 x chopped pepper
1/2 a swede/Rutabaga, peeled and chopped
350ml beef stock
1 heaped tsp cornflour
Handful mixed herbs (fresh) chopped or a tsp of dried mixed herbs
1 x tsp mustard
Casserole dish/slow cooker
Start by browning off the beef chunks in a little oil to give them some colour. You aren’t cooking it through so this should only take a couple of minutes.
Transfer to the casserole dish/slow cooker and pour in the tinned tomatoes over the top of the beef.
Now fry off the onion and garlic before adding to the beef mix in the dish.
Next, fry your carrots and swede for about 5 minutes then add to the beef mix in the dish.
From the stock, take about a tablespoon and mix with the cornflour so it forms a slightly thick mixture. Make sure you don’t leave any clumps in it.
Pour the stock into the beef/veg mix, add the cornflour liquid and give it all a good stir.
Throw in the herbs and mustard. Season well and give it all a final mix before putting into a preheated oven.
Cook for about 2 hours in the oven at 175C/350F/Gas 4.
The slow cooking process ensures the beef is tender and the veg is nice and soft, taking in the flavour of the sauce.
Once this is cooked, serve with your choice of accompaniments.
A perfect Winter warmer.