You are here

Italian Beef Casserole

admin's picture
  Onion 1 Medium, peeled and sliced
  Carrot 1 Large, scraped and diced
  Oil 2 Tablespoon
  Braising steak 1 Pound, trimmed and cut into 1 inch cubes
  Mushrooms 1 Ounce, washed and sliced
  Canned tomatoes 7 Ounce (1 Can)
  Red pepper 1⁄4 , seeded and sliced
  Boiling water 1⁄2 Pint
  Beef stock cube 1
  Tomato puree 1 Tablespoon
  Oregano 1⁄2 Teaspoon
  Bay leaf 1
  Freshly ground black pepper To Taste
  Salt To Taste
  Flour 1 Tablespoon

Saute vegetables in the oil until tender.
Drain and place in the bottom of a casserole.
Fry the meat until brown to seal in the juices.
Place on top of the vegetables.
Lay the mushrooms on top of the meat.
Add the tomatoes to the casserole.
Place the sliced peppers over the mushrooms.
Make up the stock, add tomato puree and pour in.
Add the herbs and bay leaf, season well and stir to mix.
Cover and put into the oven.
Remove after 1 hour and taste and adjust the seasoning.
Thicken with a beurre manie, make sure gravy is smooth and free from lumps and continue cooking for a further 15-20 minutes or until meat is tender.
Remove the bay leaf before serving.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

Rate It

Your rating: None
Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1342 Calories from Fat 647

% Daily Value*

Total Fat 72 g111.5%

Saturated Fat 21 g105.2%

Trans Fat 0 g

Cholesterol 200 mg66.7%

Sodium 1527.7 mg63.7%

Total Carbohydrates 60 g20%

Dietary Fiber 12.5 g50.1%

Sugars 14.8 g

Protein 110 g220.1%

Vitamin A 294.4% Vitamin C 137%

Calcium 20.6% Iron 34.9%

*Based on a 2000 Calorie diet

Italian Beef Casserole Recipe