This Beef Casserole Topped with Crispy Potato recipe has everything needed to a delicious hearty meal.
Serves66
Cook time3 hr3 hour
Prep time15 mins15 minutes
Ingredients
½ cup (75g) plain flour
1 tbsp olive oil
1kg Coles Australian Gravy Beef Casserole Steak, cut into 4cm pieces
6 brown onion shallots, peeled
2 carrots, peeled, coarsely chopped
2 celery sticks, coarsely chopped
2 garlic cloves, crushed
3 cups (750ml) beef stock
400g can diced tomatoes
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tbsp brown sugar
1 tbsp apple cider vinegar
1 sprig rosemary
500g Red Royale potatoes, thinly sliced
20g butter, melted
Steamed green beans, to serve
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
Place flour on a plate and season with salt and pepper. Heat half the oil in a large oven-proof casserole dish over medium-high heat. Dust beef in flour and cook in batches for 5 mins or until browned. Remove to a plate.
Step 2
Heat remaining oil in the same dish. Add onion, carrot, celery and cook for 5 mins or until just tender. Add garlic and cook for 1 min. Return beef to the dish along with stock, tomatoes, tomato paste, Worcestershire sauce, sugar, vinegar and rosemary. Bring to the boil. Reduce heat to low and simmer for 2 hours or until meat is tender.
Step 3
Meanwhile, preheat oven to 200°C. Arrange potato slices over the casserole so they are slightly overlapping and cover the meat completely. Brush potato with butter and season with salt and pepper. Bake for 45 mins or until potato is golden and crisp.
