Beef And Beetroot Casserole Recipes

BEEF AND BEET RAGU WITH PAPPARDELLE

Steps:

• Bring the meat to room temperature, then pat dry and sprinkle with salt and pepper. Heat the EVOO in a Dutch oven over medium-high heat. Brown the meat in batches until well caramelized and brown, then remove to a plate and reserve.
• To the pan, add the garlic, bay leaf, carrots and onions. Reduce the heat and cook, partially covered, 5 minutes. Stir in the tomato paste, 1 minute, then add the stock and set the beef back into the juices. Cover and reduce the heat to low, cooking until very tender, stirring occasionally and adding a little water if pan gets a little dry, 2 to 2 hours 30 minutes.
• Preheat the oven to 425 degrees F.
• Trim up the beets so they sit upright, but keep the skins on, and spray with olive oil. Season the beets with salt and pepper, wrap in aluminum foil and roast until tender 40 to 45 minutes. Cool the beets and peel with paper towels, then dice.
• Break up the meat with forks into pieces, then add the beets to the sauce and combine. Cool and store for a make-ahead meal. Reheat over medium heat and add a little stock if necessary to loosen.
• Cook the pappardelle in salted boiling water to al dente, drain and reserve 1 cup of the pasta water. Toss the pasta with the starchy cooking water and half of the ragu. Top shallow bowls of pasta with more ragu. Pass the cheese at the table and garnish with parsley.

BEEF & BEETROOT CURRY

Steps:

• Put the beetroot in a large pan of water, bring to the boil and simmer until tender - check with a skewer; you may need to remove smaller ones first while the larger ones carry on cooking. Drain and cool, then put on rubber gloves to peel the skin and remaining stalks. Chop into large chunks and set aside two-thirds for later.
• Put the remaining one-third beetroot in a food processor or blender with the ginger, garlic, chilli, chopped coriander, cardamom pods, tomato paste, treacle, cumin, ground coriander, fennel seeds, cloves and 2 tsp ground black pepper. Whizz to a paste.
• Heat oven to 160C/140C fan/gas 3. Heat half the oil in a big flameproof casserole. Fry the beef chunks in batches until browned all over, removing to a dish as you go. Add the remaining oil, lower the heat, then tip in the onions and fry gently until softened, scraping up the beefy bits. Tip in the spice paste and fry for 5 mins until really fragrant. Return the beef and stock cubes with enough boiling water from a kettle to cover. Bring to a simmer, then put on the lid and bake for 2 hrs.
• Uncover and bake for a further 30 mins until the beef is really tender. Put back on the hob and stir in the garam masala and reserved beetroot to heat through. Season well with salt, scatter with coriander leaves and serve with naan, basmati rice and raita or yogurt, if you like.

BEEF AND BEETROOT CASSEROLE

Steps:

• Heat oven to 170/150, gas mark 3
• Heat the oil in a deep ovenproof pan (with a lid), and brown the beef in batches. Remove from the pan
• Fry the onions and bacon in the same pan for 5 mins
• Return the beef to the pan and sprinkle over the flour. Stir and cook until thickened.
• Add the wine and stock, then bring to the boil.
• Add the honey, cinnamon stick, allspice berries and season well.
• Put lid on and place in the oven for 1.5 hours.
• Halve any large beetroots then add to the dish along with the chestnuts. Add more stock if needed, then cook for a further 30 mins
• Serve and enjoy :)

BAKED BEET CASSEROLE

Steps:

• Blend butter and cornstarch adding water gradually and cook until mixture starts to thicken, stirring constantly.
• Add sugar, salt, horseradish and beets.
• Pour into greased baking dish and top with dry bread crumbs and dot with butter.
• Bake about 20 minutes at 350 degrees or until crumbs are browned.