Rich Beef CasseroleIt is getting cooler and I thought "well time to make a yummy casserole dish!" I love how this rich beef casserole is full of flavour and it makes a nice winter dish and the best comfort food. Slow simmering the beef makes it nice and tender and you can use cheaper cuts of meats. I like this with rice (yeah Asian styles lol) but traditionally you eat this on mashed potatoes, greens on the side and bread. It is easy to make and if you are on a budget try this!
RICH BEEF CASSEROLE
To serve 2 to 3 people you will need:
- 1 TBS olive oil
- 500 diced beef
- 2tsp of corn flour
- 1 onion sliced
- 2 cloves garlic crushed or silvered
- 2 cups mushrooms cut in halves
- 2 carrots sliced
- 4 TBS of tomato paste
- 500 ml of beef stock
- 1 TBS red wine vinegar or red wine (optional)
- salt and pepper to taste
- sprinkle of herbs (thyme or oregano whichever you prefer)
In a jug, mix together corn flour, tomato paste, red wine vinegar/wine, herbs and stock. Set aside.
In a casserole dish (crock pot/ heavy based sauce pan), add in beef, onion, garlic, mushrooms, oil, carrots and herbs.
Add the stock mix into the casserole dish (1st step).
Add all the ingredients together and stock.
Put the casserole dish on high heat then bring to medium low. Simmer for 1 hour and 30 minutes or until the beef is tender making sure in between times stirring occasionally. Add salt and pepper to taste (if you think its not salty enough for you).
When the sauce has thickened it will be done! Serve over rice or mash potatoes and green beans.
Mmm too easy! One pot!