Beef & Beetroot slow cooked Casserole

Put together in only 10 minutes with just a few ingredients it is the slow oven cooking that turns this casserole into a flavoursome and hearty main course, ideal for any occasion.

You will need for 4 people:

750g of Chuck Steak or Gravy beef, large dice (remove any sinew or gristle)
Olive oil to seal the beef
2 small or 1 large leek, washed and sliced into rounds.
1 clove of garlic, fine chop or us green garlic.
250ml of tomato Passata
250mls of stock (or red wine)
1 tablespoon of a sweet orange marmalade
Black pepper
4 medium sized beetroot, washed or peeled, sliced (about 400g)
Chopped parsley to finish


Heat oven to 140º c or 120º c for a fan oven.

It is preferably to cook this in an oven top to oven to table heavy duty casserole. That way there is only one pot used!

Firstly seal the beef. Toss in a seasoned flour and then on the stove top heat the oil in the casserole on high and quickly sauté the beef pieces. Remove from pot. This is best done in two batches to stop the meat “stewing”. You really want to seal it and brown it!

Once the meat is done, turn the heat down, add a splash more oil and scrap any pieces down. Toss in the sliced leek and gently cook for a few minutes to soften.
Add the marmalade, Passata and stock or wine. Bring to a simmer for a couple of minutes then add back the beef pieces and any juices. Bring back to a simmer.

Take off the heat. Arrange the sliced beetroot on top of the meat and sauce. Press down into the sauce to ensure it will not dry out.

Pop cover on the casserole and place in the oven and leave for about 2 hours. Providing it is not drying out, and it shouldn’t be, it can tolerate even longer cooking.

Serve straight from the casserole with chopped parsley sprinkled on the top!


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