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Tomato Beef Casserole


  • Author: Louise
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 minutes
  • Yield: 6 portions 1x

Ingredients

  • 1kg (2.2pounds)  beef chuck or meat of your choice, cut into chunks
  • 2 Tablespoons oil
  • 2 tablespoons butter
  • 2 onions
  • 4 cloves garlic
  • ½ teaspoon coriander powder
  • ½ teaspoon cumin powder
  • 1 teaspoon cracked black pepper
  • ½ teaspoon chilli flakes
  • 150g tomato paste (I used 3 x 50g sachets)
  • 1 kg tomatoes, chopped (about 4 cups or 8 medium tomatoes)
  • 6 medium potatoes, peeled and quartered
  • 1 litre beef stock
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 2 tablespoons Worcestershire sauce
  • 4 bay leaves

Instructions

  1. Pre-heat oven to 160°C
  2. In a large heavy-bottomed casserole dish, add the 2 tablespoons of oil and heat up over medium heat. Once hot, add the meat and brown on all sides then remove and set aside (remember to remove the juices as well!)
  3. Over medium heat, Add the butter to the casserole dish, allow them to soften and when translucent, add the garlic, coriander, cumin, cracked black pepper and chilli flakes and cook for another minute or two.
  4. Add the tomato paste and cook for 2 minutes or so together with the onions, garlic and spices.
  5. Now add the tomatoes, potatoes, stock, sugar, salt and Worcestershire sauce. Give it a stir.
  6. Pop in the bay leaves and bring to a rolling boil for 2-3 minutes.
  7. Place the lid on the casserole dish and transfer to the oven. Cook for 2 hours. Check the meat after one hour – it should be softening. Give the dish a stir to make sure nothing is burning and then place back in the oven for another hour. You can leave the casserole to cook for even longer – even up to 4 hours for very tender meat, just make sure to check and give it a stir every hour.