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Traditional beef casserole
An old fashioned favourite this, a warming beef casserole to come home to on chilly days.
What you need
- 6 tsp vegetable oil
- 120 g shallots, peeled
- 1 clove garlic, peeled and crushed
- 2 leeks, trimmed and sliced
- 350 g carrots, peeled, trimmed and sliced
- 25 g butter
- 675 g beef braising steak, trimmed and diced
- 6 tsp plain flour
- 6 tsp tomato puree
- 600 ml beef stock
- 2 bay leaves
- seasoning
Method
Preheat oven to 180°C.
Heat half the oil in a large saucepan. Add the shallots, garlic, leek and carrot. Fry for 3-5 min or until lightly browned. Remove from pan with a slotted spoon and set aside.
Add the remaining oil and butter to the pan. Heat until melted. Add the beef and fry for 5 min or until well-browned and sealed.
Stir the flour and tomato puree into the pan. Cook for 1 min. Gradually add the stock to the pan, stirring constantly until all is incorporated.
Return the vegetables to the pan with the bay leaves and seasoning. Bring to the boil then transfer to an ovenproof casserole dish.
Cover and place in the oven to cook for 1hr 30 min, stirring occasionally, until meat is tender.
Remove bay leaves from casserole. Transfer to a warmed serving dish. Adjust seasoning and serve.
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Preparation 15 minutes Cook 1 hour, 39 minutes Total 1 hour, 54 minutes -
Energy 848 kcal/serving Fat 8.32 g/serving Carbohydrates 153.33 g/serving Glycaemic Index 24 Glycaemic Load 9.54 
Serving suggestion
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 3549 | 498 | 10475 | 8350 |
| Energy (kcal) | 848 | 119 | 2500 | 2000 |
| Protein (g) | 39.6 | 5.56 | ||
| Carbohydrate (g) | 39.8 | 5.58 | 345 | 275 |
| Fat (g) | 59.3 | 8.32 | 95 | 70 |
| Fat (saturated) (g) | 24.1 | 3.38 | ||
| Fibre (g) | 7.68 | 1.08 | ||
| Sodium (mg) | 1064 | 149 | ||
| Salt (equivalent) (g) | 2.66 | 0.37 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 2532 | 355 | 800 |
| Vitamin B-12 (µg) | 5.63 | 0.79 | 1 |
| Vitamin B-6 (mg) | 1.21 | 0.17 | 2 |
| Vitamin C (mg) | 30.6 | 4.30 | 60 |
| Vitamin D (µg) | 4.67 | 0.66 | 266 |
| Vitamin E (mg) | 3.00 | 0.42 | 10 |
| Zinc (mg) | 8.07 | 1.13 | 15 |
| Calcium (mg) | 128 | 18.0 | 800 |
| Folate (mcg) | 103 | 14.5 | 200 |
| Iron (mg) | 6.09 | 0.85 | 14 |
| Magnesium (mg) | 91.1 | 12.8 | 300 |
| Niacin (mg) | 8.01 | 1.12 | 18 |
| Pantothenic acid (mg) | 1.11 | 0.16 | 6 |
| Riboflavin (mg) | 0.48 | 0.07 | 1.6 |
| Phosphorous (mg) | 470 | 66.0 | 800 |
| Thiamin (mg) | 0.45 | 0.06 | 1.4 |
This recipe is:
Citrus free
Corn-free
Egg free
Peanut free
Shellfish free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning, bay leaves or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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