Beef Comforting Main

Fruity beef casserole

Name: Fruity beef casserole recipe
Prep time: 15 min
Cook time: 145 min
Total time: 160 min
Yield: 4
Ingredients: 40ml olive oil; 1kg stewing beef, cut into large chunks (such as chuck, shin or cheek); 2 onions, thinly sliced; 2 carrots, thickly sliced; 2 garlic cloves, crushed; 1 tbs tomato paste; 30.00 ml plain flour; 1/2 tsp chilli powder; Finely grated zest of 1 lemon, plus 1 tbs lemon juice; 125ml beef stock; 160g jam; Chopped flat-leaf parsley, to garnish; Creamy mashed potato, to serve

1 rating

15m

2h 25m

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A generous dollop of plum jam adds sweetness to this hearty beef stew. You'll need a slow cooker, or see recipe notes for stovetop and oven instructions.

2 tbs (40ml) extra virgin olive oil
1kg stewing beef, cut into large chunks (such as chuck, shin or cheek)
2 onions, thinly sliced
2 carrots, thickly sliced
2 garlic cloves, crushed
1 tbs tomato paste
1 1/2 tbs plain flour
1/2 tsp chilli powder
Finely grated zest of 1 lemon, plus 1 tbs lemon juice
1/2 cup (125ml) beef stock
1/2 cup (160g) plum jam
Chopped flat-leaf parsley, to garnish
Creamy mashed potato, to serve

Method

1.

Heat the oil in your slow cooker on saute mode (see recipe notes). Cook the beef, in batches, for 4-5 minutes until browned all over. Transfer to a plate and set aside to rest.
2.

Add the onion and cook, stirring, for 1-2 minutes, until softened. Add the carrot, garlic, tomato paste, flour and chilli powder. Stir to combine and cook for a further 1 minute. Return beef to cooker, along with the lemon zest and juice, beef stock and plum jam. Season well with salt flakes and freshly ground black pepper and bring to the boil. Cover and set your slow cooker to high for 4 hours.
3.

Garnish with the parsley and serve casserole with some creamy mashed potato.

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Recipe Notes

We slow-cooked this one in Breville’s The Searing 6L Slow Cooker. Available at harveynorman.com.au

If your slow cooker doesn’t have a saute mode, use a large frypan over medium-high heat to brown the meat and vegies. You can also braise this dish, covered, in a preheated 170°C/150°C fan-forced oven for 2 hours, or until the meat is tender, but you will need to increase the beef stock to 1 1/2 cups (375ml).