Slow cooked Beef Casserole

This was so yummy and tender. I had intended to freeze the leftovers and make them into a beef pie on another day, but the family loved it so much that left overs were eaten for lunch the following day.


Gluten Free | Dairy Free | Egg Free | Soy Free |  Peanut Free | Tree Nut Free | Fish Free | Wheat Free




Ingredients

4 Garlic cloves, peeled and chopped finely
1 onion, diced,
2cm piece ginger, chopped finely
2 stalks celery, chopped
4 medium sized potatoes, cut into bite sized pieces
3 carrots, sliced
800g casserole meat , cut into bite sized pieces
1 cup gluten free flour (or enough to coat the meat)
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon ground oregano
sea salt and pepper
1/4 cup coconut aminos  (could replace with soy or fish sauce, although not sure of quantity)
500ml beef broth (or stock)
2 Tablespoons Chia seeds, mixed with 3/4 cup water
Herbamare to taste
1 cup frozen peas (or vegetables of choice,  I used peas and corn)
oil of choice


Method
Preheat oven to 140C. Combine flour with paprika, turmeric, ground coriander, oregano, salt and pepper. Toss meat in flour mixture until coated. Combine chia seeds and water in a bowl. Stir and leave aside to thicken.

Heat a stove top safe casserole dish (refer below) over medium heat. Add oil and brown off the meat in batches.



Add a dash more oil to dish and heat again, add onion, garlic, ginger and celery and fry off until fragrant. Season with sea salt and pepper. Add potatoes, carrots, fry off for a few minutes.



Return meat to pan. Pour coconut aminos over meat. Add beef broth (or stock) and chia mixture.  Stir until combined. Add extra water to cover meat, if needed.




Cover and place in oven. Cook for 3 hours. Remove from oven and add peas and stir through. Cook without lid for another 15 minutes to ensure peas are heated through. Season with Herbamare,  freshly ground black pepper and an extra drizzle of coconut aminos if desired.


Alternatively, cook in a slow cooker for approx. 6 hours or until tender, stirring a few times throughout cooking.

Hope you like it. Please let me know


Sonya x













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