Dinner ideas

Beef and potato casserole

On those occasions when only meat and potatoes will do, here is your go-to recipe.
beef and potato casserole
2H 45M



1.Coat beef in flour, shaking off excess. Heat oil in a large saucepan; cook beef, in batches, until browned. Remove from pan.
2.Cook onion, garlic and bacon in same pan, stirring, until bacon is crisp. Add paste; cook, stirring, 1 minute.
3.Return beef to pan with stock, tomatoes and sauce; bring to the boil. Reduce heat; simmer, covered, 1 hour, stirring occasionally.
4.Add potato, kumara and capsicum to pan; simmer, uncovered, stirring occasionally, about 30 minutes or until beef is tender.
5.Serve casserole sprinkled with thyme. Serve with creamy mashed potato or fresh crusty bread, if liked.

Chuck steak is a cut of beef taken from the shoulder and neck; it’s an economical cut, and is great for slow-cooking, which releases its wonderful flavour. Blade steak, topside, brisket or round steak can also be used.


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