Succulent beef casserole
Serving: 4 – 6
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Directions
- Preheat the oven to 160°C.
- Heat the oil in a large pan and braise the beef, until the beef starts to brown, for (+/- 10 minutes).
- Carefully tip the beef into a large casserole dish and add the rest of the ingredients.
- Place the lid on the casserole dish and cook in the oven for (+/- 2 hours 30minutes).
- Remove the lid and cook until the meat is cooked through and the sauce has thickened for (+/- minutes).
- Stir and garnish with a fresh spring of Rosemary
Ingredients
- 1.50 kg stewing beef, bone in
- 500 g new potatoes, halved
- 4 carrots, thickly sliced
- 2 onion, roughly chopped
- 1 beef cube
- 40 g tomato puree
- 30 ml (2 tbsp) Worcestershire sauce
- 30 ml (2 tbsp) cake flour
- 15 ml (1 tbsp) vegetable oil
- 1 spring of Rosemary
- Salt and freshly ground black pepper, to taste
- 500 ml (2 cups) hot water