A Meltingly Tender One-Pot Beef Casserole

Prep time:
10 minutes

Cook time:
2 hours 15 minutes 

Serves:
4 people

Ingredients:

  • 1 kg chuck or boneless shin/gravy beef
  • 1 medium onion, diced
  • 2 small celery stalks, sliced
  • 2 small carrots, finely diced
  • 1 tbsp plain flour
  • 3 cups beef stock
  • ¼ cup tomato paste
  • 3 large potatoes, peeled, cut into large dice
  • 1-2 bay leaves (fresh or dried)
  • 4 sprigs fresh thyme or small sprigs of rosemary or parsley

Method:

  1. Preheat oven to 180°C. Cut beef into 2½cm-3cm cubes. Season with salt and pepper, add 2 tbsp oil, and mix well. Heat a large frypan over a medium-high heat. Brown the beef in 2 or 3 batches. Remove each batch and place in casserole dish.
  2. Reduce heat in the pan, add a little oil, add onion, celery and carrots, cook for 1–2 minutes, and stir occasionally.
  3. Sprinkle in the flour and stir until the vegetables are coated. Gradually pour in stock and add the tomato paste, stirring well. Add the potato and herbs, stir until the mixture boils. Add to the casserole dish, stir to combine. Cover the casserole dish, place in oven, and cook until the beef is very tender. Stir every 40 minutes or so, add water if needed to keep the ingredients just covered.

STAPLETON'S
TIMELESS
HISTORY

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It all started when Charles Harvey Stapleton 1st moved to Sutherland in 1880, building their house where Stapleton Avenue is today. Charles became the first and only butcher in the district, opening the first Stapleton’s butcher shop in 1896.

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