Simple beef and vegetable casserole | Women's Weekly Food
A simple slow-cooked version of the classic beef and vegetable casserole.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1.2 kilograms beef chuck steak, chopped coarsely
- 1/3 cup (50g) plain flour
- 1/4 cup (60ml) olive oil
- 2 brown onions (300g), cut into thick wedges
- 2 carrots (240g), chopped coarsely
- 2 stalks celery (300g), trimmed, chopped coarsely
- 1 parsnip (250g), chopped coarsely
- 1 swede (rutabaga) (225g), chopped coarsely
- 3 cloves garlic, crushed
- 1/4 cup (70g) tomato paste
- 400 grams canned crushed tomatoes
- 1 cup (250ml) beef stock
- 2 dried bay leaves
- 10 sprigs fresh thyme
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