Beef Carrot Casserole Recipes

BEEF CASSEROLE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Season the beef well with salt and pepper.
• Heat half of the oil in a large, non-stick frying pan and fry the beef in two batches for 2-3 minutes, or until browned on all sides. Transfer to a casserole dish using a slotted spoon or spatula once each batch is done.
• Add the remaining oil and the onions to the pan and fry over a medium-high heat for 4-5 minutes, or until lightly browned. Place the onions into the casserole dish and sprinkle with the flour and dried herbs. Toss well together.
• Pour the red wine and stock into the casserole dish and add the tomato purée and bay leaf. Stir well and bring to a simmer on the hob. Cover with a lid and bake in the oven for 1½ hours.
• Carefully remove the casserole from the oven and stir in the carrots and mushrooms. Cover and bake for a further 45 minutes, or until the beef and vegetables are just tender.
• Meanwhile, to make the kale mashed potato, place the potatoes into a large saucepan and cover with cold water. Bring to the boil and cook for about 15 minutes, or until very tender. Drain well then return to the saucepan. Mash with the butter and milk until smooth. Season with salt and pepper.
• Place the kale into a saucepan and add 500ml/18fl oz water. Cover with a lid and bring to the boil for 5 minutes, or until tender, removing the lid and stirring the kale three or four times as it cooks. Drain well then stir into the mash.
• Serve the kale mash alongside the casserole, garnished with the parsley.

BEEF & STOUT STEW WITH CARROTS

Steps:

• Heat oven to 160C/140C fan/gas 3. Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside. Add the onion and carrots to the dish, give them a good browning, then scatter over the flour and stir. Tip the meat and any juices back into the dish and give it all a good stir. Pour over the Guinness and crumble in the stock cube. Season the stew with salt, pepper and a pinch of sugar. Tuck in the herbs and bring everything to a simmer.
• Cover with a lid and place in the oven for about 2½ hrs until the meat is really tender. The stew can now be chilled and frozen for up to 3 months - defrost completely before reheating until piping hot. Leave the stew to settle a little, then serve with Creamy parsnip mash for a true celebration of winter vegetables.

BEEF AND LEEK CASSEROLE

Steps:

• Top and tail leek so that you have the white stalk only.
• Slice leek lengthwise and then chop into 1 inch segments.
• Chop carrot into bite size segments.
• Chop onion.
• Place flour and seasoning into a bag.
• Place beef into the bag and shake so that beef is coated with flour and seasoning.
• In a heavy base frypan, place 1 or 2 tablespoons of oil.
• On low heat brown beef, remove and place into a casserole.
• Add a little more oil and stir fry leek, onion and carrot for 2 minutes.
• Remove and add to casserole.
• Place the red wine and the stock cube in the frypan and simmer until wine is reduced to half.
• Add to casserole.
• Add thyme and 2 bayleaf.
• Place in a moderate oven and cook slowly for about 90 minutes.
• Place a lid on the casserole to obtain best results.
• Serve with mashed potato,steamed french beans with an oil and garlic dressing and steamed button squash or baby zucchini.

BEEF & VEGETABLE CASSEROLE

Steps:

• Heat oven to 160C/140C fan/gas 3 and put the kettle on.
• Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.
• Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn't look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
• Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.
• Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins - 1hr more until the meat is really tender and the sauce is thickened.
• Garnish with the picked leaves of the remaining thyme sprig.

GROUND BEEF CASSEROLE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef, salt, and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion, green bell pepper, carrot, and garlic to ground beef; cook and stir until onion is lightly browned, about 15 minutes.
• Mix tomatoes, tomato sauce, mushrooms, brown sugar, and Worcestershire sauce into ground beef-vegetable mixture; season with salt and black pepper. Cook on low until liquid is reduced and flavors have blended, about 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and transfer pasta to a 9x13-inch casserole dish.
• Spoon cream of mushroom soup over bow-tie pasta; top with ground beef-tomato mixture. Sprinkle Cheddar cheese on top.
• Bake in the preheated oven until casserole is bubbling and Cheddar cheese is melted, about 45 minutes.

LAYERED BEEF CASSEROLE

Steps:

• In a greased 13x9-in. baking dish, layer the potatoes, corn, green pepper, onion and carrots. Crumble beef over vegetables. Pour tomato sauce over top. Sprinkle with salt and pepper. , Cover and bake at 350° for 2 hours or until meat is no longer pink and a thermometer reads 160°. Sprinkle with cheese. Let stand for 10 minutes before serving., Freeze option: Before baking, cover and freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed, increasing time as needed to reach 160°. Sprinkle with cheese before serving.

BEEF WITH CARROTS CASSEROLE

Steps:

• (If you haven't already done so,steam your carrots and cook your egg noodles according to package directions, timing it so that they are drained ready to go by the time the sour cream mixture is ready).
• Saute onions, garlic, and beef in a large skillet until fully cooked.
• Drain fat.
• Add tomato sauce, salt, and pepper to the meat mixture and simmer on medium-low about 5 minutes, lid ajar.
• Mix together sour cream, cottage cheese, parsley, and carrots in a bowl.
• Add creamy mixture to the cooked egg noodles along with the mushrooms and stir gently to combine.
• In a 3 quart casserole (sprayed with nonstick spray), layer the meat and the noodles alternately, beginning and ending with the noodle mixture.
• Sprinkle cheese over the top and bake, uncovered, in a preheated 350 F oven for 30 minutes, do not overcook or it will dry out.