Rich Winter Beef Casserole Recipe
May 23, 2017
It’s not quite winter yet, I know but I am getting back into the swing of setting the dinner to cook early in the day so that it is ready for later on. This meal can be made in a slow cooker (using less liquid) or on the stove top as I did.
A few weeks ago we purchased a 1/4 side of beef from a local farmer. It includes a variety of cuts of meat. We enjoyed my slow cooker Osso Buco recipe on the weekend, and this casserole recipe was made with chuck steak. The beef we purchased includes all of the bones as well as the meat cuts so I had made a batch of broth/stock to freeze. I also used my home made passata and some of this years dehydrated tomatoes with celery from the garden. The stockpile of summer food from the garden, making a welcome return to our late Autumn kitchen.
I have been using our celery instead of onion and garlic in the base of meals such as this one to add a rich flavour. This makes the meal gentle on my stomach. You could use a garlic infused oil at the start of the recipe if you are on a low FODMAP diet and wish to still enjoy the wonderful flavour.
This Beef Casserole is warm, hearty and rich. A wholesome family dinner. Serve it with rice, or with a side of seasonal vegetables. I’d love to have a crusty loaf of bread to mop up the sauce if I could eat it without the side effects afterwards.
Family friendly, low fodmap casserole slow cooked to create a rich sauce of tomato, lemon, capsicum and paprika.
Add the oil to a pan and turn to a low heat to warm
Add the celery, ginger, turmeric, garlic and cook gently until the celery begins to soften
Add the cinnamon, coriander, paprika, lemon zest, tomatoes and stir
Increase the heat to the pan and add the beef and stir to coat all pieces and to seal each side
Add the stock, passata, salt, pepper and reserved lemon quarters and stir again. Bring to a simmer and add lid
Continue to cook on a low simmer for 1 hour
Remove the lid and continue to cook on a low simmer for another hour to reduce the sauce - you may need to reduce the heat, or use a simmer mat under the base of the pot.
Add the sliced capsicum and stir to combine, cook for a further 15 minutes
Serve when the meat is falling apart. Top with fresh coriander.
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