Steak and Vegetable Casserole
Serves: 6
Prep time: 20 minutes
Cook time: 1 ½ hours
2 ½ serves per portion
Recipe courtesy of Heather Seigmeier, Warra Branch
Ingredients:
- 750g steak, fat trimmed, diced
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced
- 3 carrots, diced
- 2 celery sticks, diced
- 2 capsicums (red or green), sliced
- 4 medium potatoes, roughly chopped
- 2 tablespoons plain flour
- 150mL water
Marinade
- ½ cup water
- 500mL beef stock, reduced salt
- 3 teaspoons soy sauce, reduced salt
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sherry
Method:
- COMBINE marinade ingredients in a bowl. Add steak and refrigerate for at least 1 hour.
- PREHEAT oven to 180°C.
- HEAT oil in large saucepan or ovenproof pot over medium heat. Add onion, carrots and celery, cooking gently until onion begins to caramelize. Transfer to a bowl and set aside.
- REMOVE steak from marinade and add to pot, cooking for 5 minutes or until brown on all sides. ADD cooked onion mixture back to the pot, along with capsicum, potatoes and marinade liquid.
- COMBINE flour and a small amount of water in a bowl to form a smooth paste. Add remaining water, mixing to create a smooth slurry. Add to pot, stirring to avoid lumps.
- PLACE lid on pot and bake in oven for 1 ½ hours.
- SERVE with steamed greens.
What's Great About It:
This casserole is a traditional winter favourite recipe. You can add any vegetables to the pot such as pumpkin, corn or sweet potato. Alternatively, reduce the steak portion and add a can of kidney beans for added fibre. The marinade provides both salty and umami flavours to this dish.
