Beef & Bacon Casserole

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Beef & Bacon Casserole

A good friend of mine is a health science teacher, she kindly offered me a copy of each of her senior school cookbooks because I kept asking what was in them. She is doing so much good work with her students.  I took this recipe and changed it up a little, using beef stock instead of water and adding the flour to a liquid mix instead of dusting the beef.  I also added a little garlic. One member of my family is on low-FODMAPs so I subbed a leek for the onion, but I’m about to start reintroducing onion back into our diet.  About the Worsestershire sauce, I like this one.

Ingredients

 

Prep is very important.  Get everything cut up, mix your liquid ingredients together and have a casserole dish on hand unless you are using a dutch oven!  If you don’t have one then think about investing in one, mine is cast iron and I can’t live without it, it goes from the stove top to the oven leaving one less pan to wash.

 

Beef & Bacon Casserole
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Cuisine: Casserole
Serves: 6
Ingredients
Casserole
  • 1.5kg diced rump or topside
  • 4 tablespoons coconut oil or lard
  • 1 large leek (sliced, rinsed and drained)
  • 2 cloves garlic (crushed)
  • 4 bacon rashers (diced)
  • 3 stalks of celery (chopped)
  • 2 carrots (cut into wheels)
  • 250g mushrooms (sliced)
  • 4 tablespoons gluten free plain flour
  • 500ml beef stock
  • ½ teaspoon dried mixed herbs
  • ½ cup tomato paste
  • 1 tablespoon rapadura sugar
  • 1 teaspoon Worcestershire sauce
Cauliflower Mash
  • 1 medium cauliflower cut into florets
  • 200ml cream
  • 30g butter
  • Salt & Pepper (a good pinch of each)
  • A few chives (chopped)
Instructions
Casserole
  1. Preheat oven to 180 degrees celcius.
  2. Pour ¼ cup of the stock into a 1 litre jug, sprinkle the flour over the top and whisk until smooth. Add the rest of the stock and stir to combine.
  3. Add the mixed herbs, tomato paste, rapadura and Worcestershire sauce and whisk together, then set this aside.
  4. Heat ½ the oil in a pan over a medium high heat. Add the leek and garlic stirring until the leeks soften and the garlic is aromatic.
  5. Add the bacon and mushrooms and saute until the bacon fat has rendered and the mushrooms have softened. Continue to cook and add the carrots and celery stirring until they begin to soften a little. Tip the entire contents of the pan into to a large casserole dish and set aside.
  6. Heat the remaining oil in the pan and brown the beef in batches placing each batch into the dish with the other ingredients.
  7. When the last of the beef has been browned pour the liquid mix over the meat and vegetables and stir to combine. Cover with a lid and bake for approx 2 hours or until the meat is tender. Remove the dish from the oven at 30 - 40 minute intervals to stir.
Serve with cauliflower mash and a few steamed greens.
  1. Place the butter and cream into a large pot and heat on low heat until the butter has melted.
  2. Stir in the salt and pepper.
  3. Place the cauliflower into the pot, cover with a lid and simmer gently until the cauliflower is tender.
  4. Remove from the heat and drain most of the liquid into a small bowl. Sprinkle in the chives and then use a hand blender to blend until smooth. Stir a little of the cream mixture back in for consistency.
 

 

 

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