The perfect beef casserole

By Faeza
14 July 2016



¦ 750g chuck or stewing beef

¦ 30ml (2 tablespoon) plain flour

¦ salt and white pepper to taste

¦ 45ml (3 tablespoons) oil

¦ 1 onion, halved and sliced

¦ ½ each red and yellow

peppers, diced

¦ 2 medium carrots,

thickly sliced

¦ 2 sticks celery, sliced

¦ 750ml (3 cups) beef stock

¦ 5ml (1 teaspoon)

Worcestershire sauce

¦ 15ml (1 tablespoon) soy sauce ¦ 15ml (1 tablespoon) chopped fresh thyme ¦ 2 bay leaves   INSTRUCTIONS:

Preheat the oven to 180°C. Cut beef into bite-size pieces and coat with flour, salt

and pepper.

Heat oil in a large frying pan and brown the beef in batches.

Place in a casserole dish.

Reduce the heat.

In the pan, sauté onion, peppers, carrots and celery.

Cook for 1-2 minutes, stirring occasionally.

Gradually pour in stock, stirring well.

Add the remaining ingredients and bring to the boil.

Pour sauce over meat in the casserole dish, cover and cook in the oven for 2

hours or until the beef is tender, stirring occasionally.

Serve hot over pap, steamed dumpling or rice.