Beef Casserole Recipe with an optional chipotle twist
I love making a casserole, it’s a great throw everything in, mix it up and leave it to cook kind of dinner! Slow cookers are especially great over winter, turn it on in the morning, leave to cook throughout the day and you arrive home to a lovely smelling kitchen and dinner mostly sorted. This particular recipe makes plenty for my family of 4 and does us for 2 nights of dinners or leftovers for lunches. You could opt to include potatoes and/or kumara in with the meat but my husband is a big fan of mashed potato so I usually serve it with this on the side as well as some extra cooked vegetables. I’ve included some Chipotle sauce in this which is very much optional but I find it gives it a bit of a smoky flavour.
700g beef, casserole meat, cut into small bite sized pieces (I used rump but topside, chuck, blade will all work well)
1 onion, chopped
3 garlic cloves, finely chopped
1-2 carrots, chopped
1 cup of frozen peas or frozen mixed vegetables
1 tablespoon Chipotle sauce
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
3 tablespoons tomato paste
2 cups beef stock, reduced salt
1 tin chopped tomatoes
Salt and pepper
If using the slow cooker, place all ingredients in, stir, cover and cook on low for about 8 hours or on high for 4-5 hours. Don’t worry if it’s on for longer (mine cooked for close to 10 hours and was still tasty). If you like a slightly thicker casserole sauce, towards the end of cooking add 1 tablespoon of corn flour mixed with ¼ cup of water and stir through.
If using the oven, place all ingredients in an oven proof casserole dish, stir, cover and cook at 180° for about 3-4 hours. It may need longer depending on your oven, it will be done when the meat is falling apart. You can also thicken the casserole as above.
Serve with mashed potato, whole potatoes, rice or pasta and your choice of steamed vegetables.