Australian Beef Casserole
375kcal
Ingredients
- 2 lbs. beef chuck roast, trimmed and cut into bite-sized pieces
- 3 tbsp. olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 stalks celery, sliced
- 1 lb. potatoes, peeled and cubed
- 2 tbsp. tomato paste
- 1 tbsp. Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp paprika
- 1 bay leaf
- 4 cups beef broth
- Salt and pepper, to taste
Equipment
- Large Dutch oven or oven-safe pot with a lid
- Cutting board and Sharp knife
- Wooden spoon or spatula
Method
- Preheat oven to 350°F.
- In a large Dutch oven or oven-safe pot, heat 2 tablespoons of olive oil over medium-high heat. Add the beef and cook until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
- Add the remaining tablespoon of olive oil to the pot and sauté the onion and garlic until soft and translucent, about 5 minutes.
- Add the carrots, celery, and potatoes to the pot and cook for another 5 minutes, stirring occasionally.
- Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, paprika, and bay leaf. Cook for 1-2 minutes, until the herbs and spices are fragrant.
- Add the beef broth to the pot and bring to a boil. Return the beef to the pot and stir to combine.
- Cover the pot with a lid and transfer to the preheated oven. Bake for 2-2.5 hours, or until the beef is tender and the vegetables are cooked through.
- Remove the pot from the oven and discard the bay leaf. Season the casserole with salt and pepper, to taste.
- Serve hot, garnished with chopped fresh parsley or thyme, if desired.
Nutrition
Serving1servingCalories375kcalCarbohydrates23gProtein30gFat18gSaturated Fat5gCholesterol93mgSodium761mgPotassium1033mgFiber3gSugar4g