Beef Casserole
Health & Nutrition >> Health Articles >> news article templatesMain >> Beef Casserole
Subscribe in a reader
With winter just around the corner, fire up the oven and enjoy with some sourdough bread.
Quick run down
Preparation time: 15min
Cooking Time: 1hr 45min
Serves: 4
Cost: per serve: $2.82
Ingredients:
- 2 teaspoons olive oil
- 600g chuck steak, trimmed, cut into 4cm pieces
- 1 brown onion, cut into thin wedges
- 2 carrots, trimmed, sliced
- 400g can no-added-salt diced tomatoes
- 1 teaspoon dried mixed herbs
- 1 tablespoon cornflour
- 1 cup polenta
- ¼ cup finely grated parmesan
- 20g reduced-fat table spread
- steamed green beans, to serve
Putting it together
Step 1 Heat oil in a deep frying pan over medium-high heat. Add ¼ of the beef and cook for 5 minutes, until browned on all sides. Transfer to a plate. Repeat with remaining beef.
Step 2 Add onion and carrot to pan. Cook, stirring occasionally, for 8 minutes, until onion is soft. Add tomatoes, herbs and
1½ cups water to pan. Bring to the boil. Return beef to pan. Reduce heat to medium-low, partially cover and simmer for
1½ hours, or until meat is tender.
Step 3 Combine cornflour and
2 tablespoons cold water in a jug or small bowl. Add to casserole. Stir until mixture thickens.
Step 4 Meanwhile, bring 4 cups water to the boil in a saucepan. Slowly add polenta in a steady stream, stirring constantly, until mixture comes to the boil. Reduce heat to low and stir for 10–15 minutes, or until polenta is soft. Stir through parmesan and table spread. Spoon onto plates and top with casserole.
Serving
Serve with steamed green beans.
Nutritional Info (approximate per serve)
Article contributed by
