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Oven Baked Beef And Vegetables Casserole Recipe
|Stewing beef||1 1⁄2 Gram, cubed (675 Gram)|
|Seasoned flour||1 Ounce (25 Gram)|
|Oil||2 Fluid Ounce (50 Milliliter)|
|Onions||2 , sliced|
|Carrots||2 , sliced|
|Turnip||1 , chopped|
|Celery stalks||2 , chopped|
|Beef stock||1 Pint (600 Milliliter)|
|Peas||4 Ounce (125 Gram)|
|Tomatoes||2 , skinned and chopped|
|Chopped parsley||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 1039 Calories from Fat 546
% Daily Value*
Total Fat 62 g95.1%
Saturated Fat 8.3 g41.6%
Trans Fat 0 g
Cholesterol 0.79 mg0.26%
Sodium 1221.5 mg50.9%
Total Carbohydrates 102 g34.1%
Dietary Fiber 21.5 g86.2%
Sugars 39.2 g
Protein 27 g54.4%
Vitamin A 498.5% Vitamin C 253.5%
Calcium 28.8% Iron 40.8%
*Based on a 2000 Calorie diet
Heat the oil in a frying-pan.
Add the onions and fry for 5 minutes.
Transfer to a plate.
Add the meat to the pan and fry for 5 to 8 minutes or until evenly browned.
Add the carrots, turnip and celery and return the onions to the pan.
Cook for 2 minutes.
Gradually stir in the stock and seasoning to taste.
Bring to the boil, stirring occasionally.
Transfer to an ovenproof casserole, cover tightly and put into the oven preheated to warm (170°C/325°F or Gas Mark 3).
Cook for 1 1/2 to 1 3/4 hours, or until the beef is tender.
About 20 minutes before the end of the cooking time, add the peas and tomatoes.
Garnish with the parsley.