Casseroles are an easy way to make a nourishing meal with very little preparation.
You do need to put it all together several hours before you plan to eat though.
This recipe uses cheap cuts of beef that become tender after long slow cooking. You can make two different flavoured dishes from this recipe depending on whether you use spices or herbs.
I’ve suggested Moroccan spices or dried mixed herbs here but you can use your own mixture to get flavours that you and others in your household enjoy.
It’s best to use a non-fan oven for the slow cooking this dish needs. If you only have a fan oven and you can’t turn the fan off, use a lower temperature, say 130°
Use a casserole dish with a lid or put foil over another ovenproof dish if you don’t have a dish with a lid.
400 gms steak (use gravy beef, topside, blade or chuck steak)
1 tablespoon cooking oil
1 tablespoon Moroccan spices
1 tablespoon dried mixed herbs
1 425 gm can of chopped tomatoes (or 2-3 fresh tomatoes in season)
½ cup water
- Heat the oven to 150°C.
- Chop the onion and brown in the oil till it goes slightly transparent
- Put the onion in a casserole dish
- Cut the meat into 2-3 cm sized pieces and brown in the pan you used for the onion. You don’t need to add any more oil unless the meat really sticks to the pan
- Add the meat to the onion then sprinkle the spices or herbs over the meat.
- Add the canned tomatoes and water and mix through the meat until all the mat is coated
- Cover the casserole dish and put in preheated oven for 3 hours.
- Do a taste test for tenderness and put back into the over for a further 30 – 45 minutes if you think the meat is still a little tough. Don’t overcook though or the meat will dry out.
- Serve hot with baked potatoes and vegetables.
You can make this dish ahead of time. The flavours will develop overnight and the casserole will be even tastier the next day. If you plan to store it overnight, keep the dish covered and reheat thoroughly before eating the next day.