Country beef and vegetable casserole

Country Beef and vegetable Casserole
2H 15M
2H 30M



1.Preheat oven to 160°C.
2.In a large heavy-based saucepan, heat half oil on medium. Saute onion and garlic 2-3 minutes until golden and tender. Transfer to a large casserole dish.
3.In same pan, heat remaining oil. Cook beef in 2 batches for 2-3 minutes until browned. Add to onions.
4.Melt butter in same pan. Add flour. Cook, stirring, for 1 minute. Remove from heat. Gradually stir in combined wine, stock, water and paste. Return to heat. Cook, stirring, until sauce boils and thickens. Simmer 3 minutes.
5.Add potatoes, carrots, celery and rosemary to casserole. Pour over hot sauce. Bake, covered, for 1 hour.
6.Mix through mushrooms. Bake, uncovered, for a further 45-60 minutes until beef is tender. Stir through parsley. Serve with crusty bread.

Related stories

Light and fluffy scones

Light and fluffy scones

The holy grail of a great scone is a light fluffy interior and good rise. Choose your scone style, depending on the occasion: make a smaller, ‘dainty’ scone or go for a large ‘impressive’ size.