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Slow-Cooked Beef and Root Vegetable Casserole
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
- Prep time:
- 3 hours
- Category:
- Dinner
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
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.
Nutrition (per serving)
- Calories 390
- Protein 38g
- Fat 18g
- Carbs 16g
- Fibre 6g
- Sugar 10g
- Sodium 480mg