Take the flavours of French onion soup and turn it into a main with this delicious beef casserole recipe. Loaded with veg, it will be a new favourite this winter.
Serves66
Cook time3 hr3 hour
Prep time15 mins15 minutes
Ingredients
2 tbs olive oil
1kg Coles Australian Beef Diced, cut into 3cm pieces
200g brown mushrooms, thickly sliced
1 brown onion, coarsely chopped
1 carrot, peeled, coarsely chopped
2 celery sticks, coarsely chopped
1/4 cup (35g) plain flour
40g pkt French onion soup mix
1 1/2 cups (375ml) salt-reduced beef stock
4 thyme sprigs
50g garlic butter
6 Coles Red Royale potatoes, cut into 1cm-thick slices
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 150°C. Heat half the oil in a large casserole pan over high heat. Add one-quarter of the beef and cook, turning occasionally, for 2-3 mins or until brown all over. Transfer to a heatproof bowl. Repeat, in batches, with the remaining beef.
Step 2
Heat half the remaining oil in the pan. Add the mushroom and cook, turning, for 5 mins or until golden. Transfer to the bowl. Heat remaining oil in the pan. Add the onion, carrot and celery and cook, stirring, for 5 mins or until onion softens. Return the beef and mushroom to the pan and sprinkle with flour. Cook for 1 min or until well combined. Add the soup mix, beef stock and thyme sprigs and bring to a simmer. Cover and transfer to the oven. Bake for 2 hours or until the beef is very tender.
Step 3
Meanwhile, to make the caramelised onion, melt the butter in a large frying pan over low heat. Add the onion and garlic and cook, stirring occasionally, for 15 mins or until the onion softens and begins to caramelise. Add the sugar, vinegar and stock and cook, stirring occasionally, for 5 mins or until onion caramelises. Add the thyme and season with pepper.
Step 4
Increase oven to 180°C. Heat the garlic butter in a large frying pan over medium-high heat. Add the potato and cook for 2 mins each side or until the potato is golden.
Step 5
Arrange potato and caramelised onion over the beef mixture. Bake, uncovered, for 20 mins or until the potato is tender. Sprinkle with cheese and bake for a further 10 mins or until the cheese melts and is golden. Sprinkle with extra thyme sprigs and season with pepper to serve.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute 1kg Coles Australian Beef Oyster Blade Steak for Australian beef diced.
French onion beef casserole with garlic-butter potatoes
Serves66
Cook time3 hr3 hour
Prep time15 mins15 minutes
Ingredients
2 tbs olive oil
1kg Coles Australian Beef Diced, cut into 3cm pieces
200g brown mushrooms, thickly sliced
1 brown onion, coarsely chopped
1 carrot, peeled, coarsely chopped
2 celery sticks, coarsely chopped
1/4 cup (35g) plain flour
40g pkt French onion soup mix
1 1/2 cups (375ml) salt-reduced beef stock
4 thyme sprigs
50g garlic butter
6 Coles Red Royale potatoes, cut into 1cm-thick slices
1/2 cup (50g) shredded pizza cheese
Thyme sprigs, extra, to serve
Caramelised onion
20g butter
2 brown onions, thickly sliced
1 garlic clove, crushed
1 tbs brown sugar
1 tbs balsamic vinegar
2 tbs salt-reduced beef stock
1 tsp thyme leaves
Description
Take the flavours of French onion soup and turn it into a main with this delicious beef casserole recipe. Loaded with veg, it will be a new favourite this winter.
Method
Step 1
Preheat oven to 150°C. Heat half the oil in a large casserole pan over high heat. Add one-quarter of the beef and cook, turning occasionally, for 2-3 mins or until brown all over. Transfer to a heatproof bowl. Repeat, in batches, with the remaining beef.
Step 2
Heat half the remaining oil in the pan. Add the mushroom and cook, turning, for 5 mins or until golden. Transfer to the bowl. Heat remaining oil in the pan. Add the onion, carrot and celery and cook, stirring, for 5 mins or until onion softens. Return the beef and mushroom to the pan and sprinkle with flour. Cook for 1 min or until well combined. Add the soup mix, beef stock and thyme sprigs and bring to a simmer. Cover and transfer to the oven. Bake for 2 hours or until the beef is very tender.
Step 3
Meanwhile, to make the caramelised onion, melt the butter in a large frying pan over low heat. Add the onion and garlic and cook, stirring occasionally, for 15 mins or until the onion softens and begins to caramelise. Add the sugar, vinegar and stock and cook, stirring occasionally, for 5 mins or until onion caramelises. Add the thyme and season with pepper.
Step 4
Increase oven to 180°C. Heat the garlic butter in a large frying pan over medium-high heat. Add the potato and cook for 2 mins each side or until the potato is golden.
Step 5
Arrange potato and caramelised onion over the beef mixture. Bake, uncovered, for 20 mins or until the potato is tender. Sprinkle with cheese and bake for a further 10 mins or until the cheese melts and is golden. Sprinkle with extra thyme sprigs and season with pepper to serve.
%2FJun20_Corned-beef-maple-mustard-glaze_480x288.jpg&w=750&q=90)
