Gluten-Free Beef Casserole Recipe (Slow Cooked)
There is something about tender cooked beef and creamy mashed potatoes that wins every time and this gluten free beef casserole really hits the spot.
Equipment
- Casserole Dish
- Frying pan
- Sharp Knife
- Chopping Board
- Measuring Jug
- Table Spoon
- Saucepan
Ingredients
- 500 g Grass-fed diced beef (Serves 4)
- 5 Large potatoes
- 5 Shallots finely chopped (or 1 large red onion)
- 3 Medium carrots cut into batons
- 2 Parsnips cut into batons
- 1 Small red chili
- 1 Tablespoon tomato puree
- 1 Tablespoon cranberry sauce
- 400 g Tin tomatoes
- 1 Small glass of red wine (optional)
- 1.5-2 pints Beef stock
- 1 tsp Italian herbs
Instructions
- Preheat the oven to 160c (Gas 3).
- Fry the beef in a large heavy-based pan for 5-8 minutes to brown it off.
- When the beef is browned off place it into a large casserole/heatproof dish.
- Peel and cut the carrots and parsnips into batons and add to the dish.
- Finely slice the shallots or onion and add to the dish.
- Finely slice the chili.
- Add all the other ingredients, a tin of tomatoes, tomato puree, cranberry sauce, wine (if using), beef stock herbs, and salt and pepper. Stir well.
- Place in a low oven at 160c (Gas 3) for 2.5-3 hours. Check halfway through that there is still enough liquid and it isn't burning. Add more stock and stir if needed.
- Peel and chop the potatoes. Cut into quarters and boil until soft 20-25 minutes. Do this towards the end of the casserole cooking so you can serve it with hot creamy mashed potatoes.
- You can add butter and milk to your potatoes to make them extra soft.
- Serve and enjoy.
Nutrition
Calories: 700kcalCarbohydrates: 86gProtein: 41gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 78mgSodium: 621mgPotassium: 2992mgFiber: 14gSugar: 18gVitamin A: 7985IUVitamin C: 96mgCalcium: 183mgIron: 9mg
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