Name: Beef and potato casserole
Cook time: 165 min
Total time: 165 min
Yield: 6
Ingredients: 1 kilogram beef chuck steak, cut into 2cm pieces; 1/2 cup plain flour; 2 tablespoon olive oil; 3 brown onions, halved; 2 clove garlic, crushed; 2 rindless bacon slices, chopped coarsely; 2 tablespoon tomato paste; 3 cup beef stock; 400 gram can crushed tomatoes; 1/4 cup worcestershire sauce; 2 potatoes, chopped coarsely; 1 kumara, chopped coarsely; 1 red capsicum, chopped coarsely; 1 tablespoon fresh thyme leaves; mashed potato, to serve (optional); crusty bread, to serve (optional)

Beef and potato casserole

On those occasions when only meat and potatoes will do, here is your go-to recipe.

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Serves 6

Cook

2H 45M

Ingredients

1 kilogram beef chuck steak, cut into 2cm pieces

1/2 cup plain flour

2 tablespoon olive oil

3 brown onions, halved

2 clove garlic, crushed

2 rindless bacon slices, chopped coarsely

2 tablespoon tomato paste

3 cup beef stock

400 gram can crushed tomatoes

1/4 cup worcestershire sauce

2 potatoes, chopped coarsely

1 kumara, chopped coarsely

1 red capsicum, chopped coarsely

1 tablespoon fresh thyme leaves

mashed potato, to serve (optional)

crusty bread, to serve (optional)

Method

1.Coat beef in flour, shaking off excess. Heat oil in a large saucepan; cook beef, in batches, until browned. Remove from pan.

2.Cook onion, garlic and bacon in same pan, stirring, until bacon is crisp. Add paste; cook, stirring, 1 minute.

3.Return beef to pan with stock, tomatoes and sauce; bring to the boil. Reduce heat; simmer, covered, 1 hour, stirring occasionally.

4.Add potato, kumara and capsicum to pan; simmer, uncovered, stirring occasionally, about 30 minutes or until beef is tender.

5.Serve casserole sprinkled with thyme. Serve with creamy mashed potato or fresh crusty bread, if liked.

Chuck steak is a cut of beef taken from the shoulder and neck; it’s an economical cut, and is great for slow-cooking, which releases its wonderful flavour. Blade steak, topside, brisket or round steak can also be used.
Note

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