Beef Casserole with Five Vegetables

Name: Beef Casserole with Five Vegetables
Yield: Makes 6 portions
Ingredients: generous knob of butter; 1–2 tbsp milk; salt and pepper; 1 garlic clove, crushed; 2 carrots, thinly sliced; 4 tbsp plain flour; 2 tbsp sun-dried tomato paste; 800 g/1¾ lb lean diced stewing beef; 3 tbsp sunflower oil; 1 leek, finely chopped; 1 onion, finely chopped; 150 g/5 oz parsnips, peeled and diced; 150 g/5 oz butternut squash, peeled and diced; 350 g/12 oz carrots, peeled and diced; 800 g/1¾ lb potatoes, peeled and diced; leaves from 2 rosemary sprigs, finely chopped; 450 ml/15 fl oz beef stock; 1 tsp dried oregano

Preparation info

Makes
6
portions

Difficulty
Easy

Appears in

Real Food Kids Will Love

By Annabel Karmel

Published 2018

About

You can’t go wrong with this cosy and comforting winter warmer. It’s also a great dish to up your family’s all-important iron intake.

Ingredients

3 tbsp sunflower oil
800 g/1¾ lb lean diced stewing beef

Winter

Method

Preheat the oven to 140°C/275°F/Gas 1.

Heat 1 tablespoon of the oil in a casserole dish over a high heat. Brown the beef in batches, then set aside.

Heat another tablespoon