This alternation has been created using our master casserole recipe, once you know the basics, you can switch ingredients to make a huge variety of casseroles, curries and stews!
Time
- Preparation: 15 min
- Cooking: 3 h
- Ready in: 3 h 15 min
Ingredients
- 1 kg Chuck or boneless shin/gravy beef (cut into 3cm pieces)
- 2 tbsp Olive oil
- 1 large Brown onion (thinly slices)
- 2 medium Carrots (peeled, sliced)
- 2 Celery stalks (sliced)
- 2 tbsp Plain flour
- 500 ml Beef stock (salt-reduced)
- 400 g can Tomatoes
- 120 g Baby spinach
- 1 tbsp Tuscan seasoning
- 400 g can Chickpeas (drained, rinsed)
- 150 g Baby spinach leaves
Instructions
- Preheat the oven to 180ยฐC (160ยฐ fan-forced). Place beef in a large snap lock bag or dish, add half the oil, season and mix well.
- Heat a large ovenproof casserole dish over medium-high heat. Brown the beef in 2 or 3 batches, setting beef aside on a plate.
- Reduce heat to medium and add remaining oil. Add onion, carrot, celery and Tuscan seasoning. Cook, 4 to 5 minutes, stirring occasionally.
- Sprinkle in flour, stir until vegetables are coated. Gradually pour in stock stirring well. Return beef to the pan with any juices and add tomatoes, stirring until the mixture boils.
- Cover casserole dish, place in oven and cook until beef is very tender (2 to 2 ยฝ hours), stirring occasionally, adding extra stock or water if necessary. Remove from oven, stir in chickpeas and baby spinach leaves and set aside, covered, for 10 minutes.
- Serve with mashed potato, green beans and flat leaf parsley.
Notes
- For an extra fresh finish, swap the Tuscan for 2 sprigs fresh thyme & 1 sprig fresh rosemary
- Cannelloni beans can be substituted for chickpeas
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