VEGETABLE CASSEROLE RECIPE RECIPES

Name: Beef & vegetable casserole
Prep time: 15 min
Cook time: 3 h 50 min
Total time: 4 h 5 min
Yield: 5
Cuisine: British
Ingredients: 2 celery sticks, thickly sliced; 1 onion, chopped; 2 really big carrots, halved lengthways then very chunkily sliced; 5 bay leaves; 2 thyme sprigs, 1 whole and 1 leaves picked; 1 tbsp vegetable oil; 1 tbsp butter; 2 tbsp plain flour; 2 tbsp tomato purée; 2 tbsp Worcestershire sauce; 2 beef stock cubes, crumbled; 850g stewing beef (featherblade or brisket works nicely), cut into nice large chunks

BEEF & VEGETABLE CASSEROLE RECIPE - BBC GOOD FOOD

Beef & vegetable casserole recipe - BBC Good Food image

A traditional braised beef stew with thick, rich gravy – an ideal recipe for cheap cuts, as slow-cooking guarantees a tender dish

Provided by Sarah Cook

Categories Dinner, Main course

Total Time 4 hours 5 minutes

Prep Time 15 minutes

Cook Time 3 hours 50 minutes

Yield 5

Number Of Ingredients 12

Ingredients

2 celery sticks, thickly sliced
1 onion, chopped
2 really big carrots, halved lengthways then very chunkily sliced
5 bay leaves
2 thyme sprigs, 1 whole and 1 leaves picked
1 tbsp vegetable oil
1 tbsp butter
2 tbsp plain flour
2 tbsp tomato purée
2 tbsp Worcestershire sauce
2 beef stock cubes, crumbled
850g stewing beef (featherblade or brisket works nicely), cut into nice large chunks

Steps:

Heat oven to 160C/140C fan/gas 3 and put the kettle on.
Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.
Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn’t look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.
Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins – 1hr more until the meat is really tender and the sauce is thickened.
Garnish with the picked leaves of the remaining thyme sprig.

Nutrition Facts : Calories 483 calories, FatContent 32.6 grams fat, SaturatedFatContent 13.4 grams saturated fat, CarbohydrateContent 14.3 grams carbohydrates, SugarContent 7.4 grams sugar, FiberContent 2.3 grams fiber, ProteinContent 33.7 grams protein, SodiumContent 1.6 milligram of sodium

TOMATO VEGETABLE CASSEROLE RECIPE | GIADA DE LAURENTIIS ...

Tomato Vegetable Casserole Recipe | Giada De Laurentiis ... image

Provided by Giada De Laurentiis

Categories side-dish

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 medium potato, peeled and cut into 1/2-inch pieces
1 medium yam, peeled and cut into 1/2-inch pieces
1 red bell pepper, seeded and cut into 1/2-inch pieces
2 carrots, peeled and cut into 1/2-inch pieces
5 tablespoons olive oil
1 red onion, thinly sliced into rings
2 small or 1 large zucchini, cut crosswise into 1/4-inch-thick pieces
Salt and pepper
2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices
1/2 cup grated Parmesan
2 tablespoons dried Italian-style bread crumbs
Fresh basil sprigs, for garnish

Steps:

Preheat the oven to 400 degrees F.
Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.
Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 2 tablespoons of oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini.
Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish. Drizzle with the last tablespoon of olive oil.
Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs, if desired.

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