Easy Beef & Veg Casserole

WHY, OH WHY, I ask, have I never cooked a casserole before?! Cheap, easy, healthy (relatively) and deliciously DELICIOUS on a cold Winter’s day! And here’s how it’s done…

INGREDIENTS

800g of veggies – I included baby potatoes, carrot, swede, leek, butternut and red onion (you wont need much of each to make up the 700g requirement)

400g of stewing beef

40g butter

40g flour

600ml of beef stock – I used Knorr Beef Stock Pot gel dissolved in boiling water, easy and works perfectly

Herbs and seasoning – you could try basil, sage, thyme and/or parsley – they all go well with beef. I used a new product from Knorr call Stock Pot Herb Infusion (similar concept to their normal stock pots and adds a lovely herby flavour to any meal) – popped it straight into the beef stock above.

METHOD

1. Cut/dice/chop veggies into chunky pieces and throw into a large casserole dish (keep baby potatoes whole)

2. Cut stewing beef into chunks.

3. Melt butter in a pot over the stove on medium heat – throw in the beef – cook until each piece is sealed on the outside but not cooked through. Remove beef from pot and add it to the vegetable dish.

4. Keep the melted butter in the sauce pan and add the flour, stirring until it forms a smooth paste ( a roux for all you foodies out there!) – slowly add the the stock, a little bit at a time whilst stirring (it becomes quite liquid-y, dont worry, this is normal!) add herbs now.

5. Pour the liquid sauce over the veg and beef – cover casserole dish (if you don’t have a lid for the dish, use tinfoil like I did – shiny side down, thanks for the tip @MegPascoe) and cook for 1 hour and 30 minutes (yip – that long – no need to check on it either!)

6. Once time is up – remove from oven, dish up and eat. YUM! You can also serve this casserole with rice, mashed potato or cous cous.

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