Beef Casserole
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 478.0
- Total Fat: 8.5 g
- Cholesterol: 71.3 mg
- Sodium: 899.6 mg
- Total Carbs: 53.8 g
- Dietary Fiber: 8.1 g
- Protein: 43.2 g
View full nutritional breakdown of Beef Casserole calories by ingredient
Introduction
A warm hearty filling casserole full off veggies and packed with flavour. A warm hearty filling casserole full off veggies and packed with flavour.Number of Servings: 4
Ingredients
-
diced beef - 500g
carrot diced - 1 cup
sweet corn kernels - 1 cup
diced onion - 1 cup
diced potato - 1 cup
frozen peas - 1 cup
beef stock - 5 cups
rosemary - 1 tbsp
marjoram - 1 tsp
parsley - 4 tbsp
garlic - 3 cloves
corflour - 2 tbsp
wholemeal bread - 4 slices
Directions
brown off beef and set aside covered in foil to rest
lightly fry up onion and garlic till soft. add potato and carrot and fry for 1 minute. remove from pan and deglaze with 1 cup of beef stock. add the remaining beef stock and thicken with the cornfour on a medium heat. add the beef, onion, carrot, potato, corn, peas, rosemary, marjoram and half the parsley to the pan. cook for a further 5 minutes. from here you can either simmer for 45 minutes or in a pressure cooker for 25 minutes. alternatively, put into a casserole dish and bake in oven foil covered for 45 minutes.
when ready, the meat should be tender and the sauce thick. serve in a bowl and top with the remaining parsley. save your slice of bread for the bottom of the bowl to soak up the leftovers.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user STRIKERSHADE.
lightly fry up onion and garlic till soft. add potato and carrot and fry for 1 minute. remove from pan and deglaze with 1 cup of beef stock. add the remaining beef stock and thicken with the cornfour on a medium heat. add the beef, onion, carrot, potato, corn, peas, rosemary, marjoram and half the parsley to the pan. cook for a further 5 minutes. from here you can either simmer for 45 minutes or in a pressure cooker for 25 minutes. alternatively, put into a casserole dish and bake in oven foil covered for 45 minutes.
when ready, the meat should be tender and the sauce thick. serve in a bowl and top with the remaining parsley. save your slice of bread for the bottom of the bowl to soak up the leftovers.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user STRIKERSHADE.
