Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A homely, slow-baked casserole.
Equipment: Ovenproof casserole with lid
Measures and names
Ingredients
- 700 g stewing beef, cubed
- 2 onions
- 2 carrots
- 300 g mushrooms
- 1 tbsp tomato purée (tomato paste)
- 500 ml beef stock
- a splash of wine
- Thyme and 2 bay leaves
- Sliced celeriac (celery root) or swede (rutabaga), for the top
- 1 tbsp oil
Method
- Heat the oven to 160°C (fan 140°C). Heat the oil in a casserole and brown the beef in batches. Remove.
- Cook the onions and carrots for 6 minutes, then stir in the tomato purée.
- Return the beef with the stock, wine, thyme, bay leaves and mushrooms. Season well.
- Layer the sliced celeriac or swede over the top, overlapping like tiles, and brush with a little oil.
- Cover and bake for 1 hour, then uncover and bake for a further 30 minutes, until the topping is golden and the beef is tender.
- Remove the bay leaves and rest for 5 minutes before serving.
Swaps and tips
Slice the celeriac thinly (a mandoline helps) so it cooks through and crisps. Freezes well in portions.
Add carbs for the family (optional)
For the family, use sliced potato for the topping instead of celeriac, or serve with crusty wholegrain bread.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 39 g | 10 g | 4 g | 16 g | 344 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
