Beef & Vegetable Casserole

11 Ingredients

Number of servings

1/4 cup olive oil
1.20kilograms chuck steak
1/4 cup plain flour
1 onions, diced
2 parsnips, peeled, core removed, diced
2 potatoes, peeled, diced
2 carrots, peeled, diced
2 stick celery, sliced
800grams diced tomatoes
1 cup beef stock
1/2 cup flat-leaf parsley, roughly chopped

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

This budget-friendly beef and vegetable casserole is easy to make and is packed with hearty seasonal vegetables. You can also batch cook and freeze for later.

Method

Step 1 of 2

Heat 1 tbs oil in a large heatproof casserole dish over a medium heat. Lightly coat beef with flour. Add 1/4 of meat and cook for 5 minutes or until well browned. Transfer to a large plate. Cook remaining portions of beef, adding more oil as required.

Step 2 of 2

Preheat oven to 200°C. Heat remaining oil in casserole. Add onion, parsnip, potatoes, carrots and celery. Cook, stirring often for 8-10 minutes or until just tender. Add tomatoes and stock and bring to the boil. Cover and place in oven. Cook for 1 hour. Remove lid and cook for a further 20-30 minutes or until thick and rich. Stir through parsley and serve.