Slow-Cooked Beef and Root Vegetable Casserole
Dinner
Braising steak cooked low and slow with swede, celery and carrots in a rich herby stock. Hearty winter food that skips the potatoes and dumplings.
Serves
4 people
Prep Time
3 hours
Instructions
1. Preheat the oven to 150C. Brown the beef chunks in the oil in a casserole dish, then remove. 2. Soften the chopped onion and celery, stir in the tomato puree, then return the beef with the chunked swede, carrots, thyme and stock. 3. Cover and cook in the oven for 2.5 hours until the beef falls apart. 4. Season and serve in deep bowls with steamed greens.
Ingredients
- 600 g braising steak
- 300 g swede
- 3 whole carrots
- 3 whole celery sticks
- 1 whole onion
- 500 ml beef stock
- 2 tbsp tomato puree
- 3 sprigs fresh thyme
- 1 tbsp olive oil
Nutrition Facts
Calories
390 kcal
Protein
38g
Fat
18g
Carbs
16g
Fiber
6g
Sugar
10g
Sodium
480mg