We’ve created a ‘Master Recipe’ for an easy beef casserole using classic flavours and simple techniques. It’s a recipe that can be easily adapted. You’ll find it gives you endless possibilities that range from every day to entertaining.
Preheat the oven to 180°C (160° fan-forced). Place beef in a large snap lock bag or dish, add half the oil, season and mix well.
Heat a large ovenproof casserole dish over medium-high heat. Brown the beef in 2 or 3 batches, setting beef aside on a plate.
Reduce heat to medium and add remaining oil. Add onion, carrot, celery and fennel and cook, stirring, for 4 to 5 minutes.
Sprinkle in flour and stir until vegetables are coated. Gradually pour in stock stirring well. Return beef to the pan with any juices and add tomatoes, sauces and thyme, stirring until the mixture boils.
Cover casserole dish, place in oven and cook until beef is very tender (2 to 2 ½ hours), stirring occasionally, adding extra stock or water if necessary. Remove from oven, stir in silverbeet and set aside, covered, for 10 minutes.
Serve beef sprinkled with parsley with mash and green beans.
Don’t rush the initial stage of browning the meat. This will make your casserole rich in colour and flavour. Brown the meat in small batches over a medium-high heat. Simmer the casserole gently and taste it to see if it’s ready. Stir occasionally and adjust the heat as it cooks if needed. When it’s done the meat should be tender enough to fall apart easily with a fork.
Swap silverbeet for English spinach or baby spinach.
Add some chilli flakes for a spicier casserole.
Best beef cuts for casseroling:
Chuck or Boneless shin/Gravy beef (these cuts take 2-2½ hours to cook).