This easy beef casserole is suitable for all the family. It can be pureed or mashed to suit the weaning stage (be sure to use low salt stock cubes for weaning recipes). You could add other vegetables e.g. parsnip. It always tastes better when served the following day so refrigerate overnight if you are not freezing it.
Makes 4 servings. Cost per serving: Approx €2.00.
1 large ovenproof dish with lid
800g lean stewing beef pieces
1.5 tbsp flour
2 beef stock cubes (use a low salt stock cube such as Kallo)
2 tbsp tomato puree
1 large onion (roughly chopped)
2 large carrots (roughly chopped)
4 celery sticks (roughly chopped)
Mashed potato to serve (optional)
Heat oven to 160oC/gas 3. Fill kettle and boil water.
Put the beef pieces in the dish and sprinkle over the flour. Using a large spoon, mix the beef around until the flour has coated the beef.
Add in the vegetables and mix to distribute.
Put the stock cubes in a jug and pour in 800ml boiling water from the kettle. Allow to stand for a minute, then mix with a fork to dissolve the stock cubes. Add the tomato puree to the stock and whisk again with the fork.
Pour the stock and tomato puree mix over the beef and vegetables. Push the beef and veg down into the stock to make sure they are covered, otherwise they will dry out during cooking.
Cover the dish with the lid or some tinfoil and place in the oven. Allow to cook for 2 hours (check after 1 hour and give it a stir).
After 2 hours, remove the lid or tinfoil and return to the oven for 30 minutes to allow the sauce to reduce slightly and thicken.
Serve with mashed potato or allow to cool, then freeze individual portions.
Per serving (without mash)
High in Iron & Potassium
Source of Fibre & Folate