Rich Beef Casserole Recipes

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BEEF CASSEROLE



Beef casserole image

This comforting beef casserole is a perfect winter warmer and, although it seems rich, it is actually suitable for a low-calorie diet of 1200-1500 calories a day. Each serving provides 429 kcal, 43g protein, 18g carbohydrates (of which 11g sugars), 16g fat (of which 5g saturates), 6g fibre and 1g salt.

Provided by Justine Pattison

Categories     Main course

Yield Serves 4

Number Of Ingredients 18

700g/1lb 9oz braising steak, trimmed of excess fat and cut into 3-cm/1¼-in chunks
2 tbsp olive or sunflower oil
2 onions, thinly sliced
2 tbsp plain flour
2 tsp dried mixed herbs
150ml/5fl oz red wine
450ml/16fl oz beef stock, made with 1 stock cube
2 tbsp tomato purée
1 bay leaf
3 carrots (about 300g/10½oz), peeled and thickly sliced
300g/10½oz closed cup mushrooms, sliced
sea salt and freshly ground black pepper
handful fresh flatleaf parsley, roughly chopped, to garnish
575g/1lb 4½oz floury potatoes, preferably Maris Piper or King Edward, peeled and cut into roughly 5-cm/2-in chunks
25g/1oz butter
4 tbsp semi-skimmed milk
100g/3½oz kale, trimmed, hard stalks removed, roughly chopped
sea salt and freshly ground black pepper

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4. Season the beef well with salt and pepper.
  • Heat half of the oil in a large, non-stick frying pan and fry the beef in two batches for 2-3 minutes, or until browned on all sides. Transfer to a casserole dish using a slotted spoon or spatula once each batch is done.
  • Add the remaining oil and the onions to the pan and fry over a medium-high heat for 4-5 minutes, or until lightly browned. Place the onions into the casserole dish and sprinkle with the flour and dried herbs. Toss well together.
  • Pour the red wine and stock into the casserole dish and add the tomato purée and bay leaf. Stir well and bring to a simmer on the hob. Cover with a lid and bake in the oven for 1½ hours.
  • Carefully remove the casserole from the oven and stir in the carrots and mushrooms. Cover and bake for a further 45 minutes, or until the beef and vegetables are just tender.
  • Meanwhile, to make the kale mashed potato, place the potatoes into a large saucepan and cover with cold water. Bring to the boil and cook for about 15 minutes, or until very tender. Drain well then return to the saucepan. Mash with the butter and milk until smooth. Season with salt and pepper.
  • Place the kale into a saucepan and add 500ml/18fl oz water. Cover with a lid and bring to the boil for 5 minutes, or until tender, removing the lid and stirring the kale three or four times as it cooks. Drain well then stir into the mash.
  • Serve the kale mash alongside the casserole, garnished with the parsley.

Nutrition Facts : Calories 1200-1500kcal, Carbohydrate 18g, Fat 16g, Fiber 6g, Protein 43g, SaturatedFat 5g, Sugar 11g

RICH BEEF POT PIE/CASSEROLE



Rich Beef Pot Pie/Casserole image

A rich flavoured, hearty meal--easy to prepare. Can also be used as a great filling for a meat pie - real comfort food!!!

Provided by JoyfulCook

Categories     Savory Pies

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 kg chuck steak, big dice
125 g lardons, small cube or 125 g ham, pieces small cube
1 1/2 tablespoons oil
1/2 cup water
2 -3 beef bouillon cubes
cayenne, a few shakes
1/2 teaspoon provance herbs or 1/2 teaspoon mixed herbs
1/2 teaspoon oregano
1/4 teaspoon basil
1/2 cup dry red wine
2 onions, chopped
1 celery rib, chopped small
200 g mushrooms, small, peeled and in chunks
1 (425 g) can canned tomatoes, blended with the juice
salt and pepper

Steps:

  • Trim and cube meat, brown in large saucepan in the oil, in batches. Remove beef from the pan. Add the onions, ham or bacon, celery and mushrooms to the pan and sauté until soft.
  • Add the wine, tomatoes, stock cubes, water, herbs and a few shakes of cayenne.
  • Bring to the boil. Return meat to the saucepan and simmer, covered, for 1 hour. 10 minutes before its cooked add the seasoning.
  • Thicken with corn flour.
  • Serve with hot vegetables or can be used as a filling for a Pot Pie. It is real nice either way.

Nutrition Facts : Calories 269.8, Fat 19.8, SaturatedFat 5.5, Cholesterol 21.6, Sodium 935.7, Carbohydrate 12.5, Fiber 2.5, Sugar 6.4, Protein 6.7

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