I know it’s Summer and we’re enjoying lots of bbqs, salads and light, refreshing meals, but sometimes you do need to get your teeth into something a bit more comfort-foodish.
I’ve been making this casserole for years and years, can’t remember who gave me the recipe. Uber-easy, not even any browning of the meat needed. Just throw it in as detailed below, put in a slow oven with the lid on and ignore for 3 hours! The meat is beneath the vegies and so you scoop up from the bottom to get a bit of everything.
I like to serve this with a green vegetable of some kind, whatever’s in season, brown rice and fresh bread 
Beef Casserole
1 kg gravy beef or stewing steak, trimmed of fat and cut into 3cm cubes
1 tsp salt
1/2 tsp dried basil leaves
1 tsp chilli paste
4 small or 3 medium carrots, peeled, cut in half lengthways and crossways
2 medium brown onions, roughly chopped
4 medium potatoes, peeled & cut into 4 pieces each
420 gm can tomato soup
soup canful of water
a splash of port or red wine
cracked pepper, to taste
Place the beef in a large casserole dish. Sprinkle with salt, basil, chilli paste and pepper. Top with carrots, onions and potatoes.
Combine the soup and water, and pour over the meat/vegies, coating all of the top layer of pieces.
Cover and bake at 160-170C (depending on how hot your oven is) for 3 hours.
(Note – you can use pumpkin instead of carrot, or a mixture of both)
Happy Fooding!
