Aussie Beef and Veggie Casserole
"This recipe comes from Ardmona, ( an Australian brand of Tomato) and the meat eaters of the family love this rich casserole during the winter months. The family love this served with a buttery mashed potato and fresh crusty bread, I have also frozen this casserole and it freezes well."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (396 g)
- Calories 552.2
- Total Fat - 11.5 g
- Saturated Fat - 3 g
- Cholesterol - 110 mg
- Sodium - 366.9 mg
- Total Carbohydrate - 57.8 g
- Dietary Fiber - 13.3 g
- Sugars - 4.7 g
- Protein - 54.9 g
- Calcium - 168 mg
- Iron - 8 mg
- Vitamin C - 7.6 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Preheat oven to 180°C/160°C fan-forced. Dust beef in flour, shaking off excess.
Step 2
Heat 1 tablespoon of the oil in a large frying pan over medium-high heat. Cook beef, in batches, until evenly browned. Transfer to a casserole dish
Step 3
Heat the remaining 1 tablespoon of oil in the pan over medium heat. Add leeks. Cook, stirring often, for 3-4 minutes until just softening.
Step 4
Add the garlic, mushrooms, carrots and celery. Cook, stirring often, for 3 minutes. Stir in tomatoes, Worcestershire sauce and stock then bring to the boil
Step 5
Pour the tomato mixture over beef & stir to combine. Cover and bake, stirring twice, for 2 hours or until beef is very tender.
Step 6
Season to taste. Serve with potato mash if desired.
Tips
No special items needed.
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