Beef Casserole With Semi Sun Dried Tomatoes Recipes

BEEF CASSEROLE WITH SEMI SUN-DRIED TOMATOES

Steps:

• Dust beef in flour, shaking off excess flour.
• Heat oil in a large frying pan and cook beef in batches until brown. Transfer to slow cooker.
• To the same frying pan, add onion and garlic, cook stirring for 1-2 minutes or until onion is softened.
• Add carrots and celery and cook for a further 3 minutes.
• Stir tomato paste into the vegetables, cook 1 minute.
• Add wine and allow alcohol to evaporate and liquid to reduce slightly. About 2 minutes.
• Place vegetables and remaining ingredients in slow cooker. (Go easy on the thyme if you don't like it too herby.)Cover and cook on HIGH 3-4 hours or LOW 5-6 hours.
• Season to taste and serve hot with mashed potatoes.

BEEF STEW WITH SUN-DRIED TOMATOES

Steps:

• Drain and rinse tomatoes, then coarsely chop.
• Mix tomatoes and remaining ingredients except the 1/4 cup water and flour.
• Cover and cook on high setting for 5 hours or low setting for 9 hours or until beef and vegetables are tender.
• mix 1/4 cup water and the flour; stir into stew.
• Cover and cook on high heat for 10-15 minutes. Remove bay leaves and serve.

SUN-DRIED TOMATO MEAT LOAF

Steps:

• Preheat oven to 350°. In a large bowl, combine tomatoes and water; let stand for 15 minutes or until softened. Meanwhile, in a small skillet, saute onion and green pepper in oil until tender. In a large bowl, combine the egg, milk and bread crumbs. , Drain and chop the tomatoes; set aside 1/4 cup for topping. Add onion mixture, basil, oregano, salt, pepper, thyme and remaining chopped tomatoes to the egg mixture. Crumble beef over mixture and mix lightly but thoroughly. Shape into a loaf in an ungreased 13x9-in. baking dish. , Combine ketchup and reserved tomatoes; spread over loaf. Bake, uncovered, until no pink remains and a thermometer reads 160°, 55-60 minutes. Drain; let stand for 10 minutes before slicing.

SEMI-DRIED TOMATOES

Steps:

• Heat oven to 140C/120C fan/gas 1. Halve tomatoes and arrange over a baking sheet, cut-sides up. Brush lightly with olive oil and put a small piece of shredded basil or oregano on each. Sprinkle with seasoning and bake for 2-3 hrs, depending on size, until semi-dried.
• Pack into jars and pour over olive oil. Use for salads, sauces, pizza and pasta. Store in the fridge for up to a week.