Japanese Beef Casserole

This alternation has been created using the master casserole recipe, once you know the basics, you can switch ingredients to make a huge variety of casseroles, curries and stews!

6
Serves
15 mins
Preparation
3 hrs
Cooking

Ingredients

  1. 1 kg Cleaver’s organic beef chuck steak, cut into 3cm pieces
  2. 2 tbsp olive oil
  3. 1 large brown onion, thinly sliced
  4. 2 medium carrots, peeled, sliced
  5. 2 celery stalks, sliced
  6. 2 tbsp plain flour
  7. 2 cups (500ml) beef stock
  8. 400g can diced tomatoes
  9. 120g spinach
  10. 2 tbsp Curry powder
  11. 2cm piece ginger, finely grated
  12. 2 garlic cloves, crushed
  13. 1 tbsp Worcestershire sauce
  14. 1 tbsp light Soy sauce
  15. 1 apple, grated

Method

  • Preheat the oven to 180°C (160° fan-forced). Place beef in a large snap lock bag or dish, add half the oil, season and mix well.
  • Heat a large ovenproof casserole dish over medium-high heat. Brown the beef in 2 or 3 batches, setting beef aside on a plate.
  • Reduce heat to medium and add remaining oil. Add onion, carrot, celery, ginger and garlic, cook, stirring, for 4 to 5 minutes.
  • Sprinkle in flour and curry powder, stir until vegetables are coated. Gradually pour in stock, stirring well. Return beef to the pan with any juices, and sauces, stirring until the mixture boils.
  • Cover casserole dish, place in oven and cook for 2 ½ hours, or until beef is tender, stirring occasionally, adding extra water if necessary. Add apple, stir to combine. Remove from oven.  Season with salt and pepper.  Set aside, covered, for 10 minutes.

TIPS

Serve with rice and top green onions and sesame seeds.

 

Recipe courtesy of Meat & Livestock Australia.

Organic Beef Chuck Steak

Impress your family and friends using this beautiful 100% grass-fed certified organic beef chuck steak on your favourite slow cooked recipe.

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Cleaver's Organic Beef Chuck Steak