Monday, November 26, 2007

Beef Casserole

Serves 4
1 tablespoon Olive Oil
1 brown onion, roughly chopped
2 garlic cloves, sliced
0.5kg chuck steak, diced into 3cm pieces
1 swedes, peeled, roughly chopped
1 carrot, peeled, roughly chopped
1/2 stick celery, trimmed, thickly sliced
1 teaspoon fresh thyme leaves
  1. Heat oil in a large, heavy based saucepan over medium-high heat. Add onion. Cook for 3 minutes or until soft. Add garlic and beef. Cook, stirring, for 3 minutes.
  2. Add 2.5 cups of cold water. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 30minutes or until beef is tender.
  3. Add swedes, carrot, celery, thyme and 1 cup of cold water. Cover. Simmer for 20 minutes or until vegetables are tender.
  4. Season with salt and pepper. Serve

You can substitude swede with potato or pumpkin

(Recipe modified from Winter Beef Casserole courtesy of Super Food Ideas magazine)

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