Beef and vegetable Casserole Recipe

Average
Average budget

Ingredients

500 g lean round Steak
Cooking oil spray
1 cup beef broth
1 medium onion, sliced
2 tsp ground cumin
1 tsp dried thyme leaves
2 bay leaves
400 g tomatoes, chopped
2 large carrots, thickly sliced
4 zucchini, thickly sliced
250 g mushrooms, halved
250 g yellow squash, halved
2 tbsp tomato paste
1/2 cup red wine (optional)
3 large handfuls parsley, chopped
2 cloves garlic

Preparation

Step 1

Preheat the oven to 350 degrees F. Remove any excess fat from the meat and cut into 2 cm (3?4-inch) cubes. Spray a deep, nonstick frying pan with oil and fry the meat in batches until brown. Remove from the pan. Spray the pan again, add the onion and cook until lightly golden. Add the garlic, cumin, thyme and bay leaves and stir for one minute.

Step 2

Return the meat and any juices to the pan, tossing to coat with the spices. Add 1 cup beef broth and the tomato, scraping the pan. Simmer for 10 minutes or until thickened. Mix in a large casserole dish with the vegetables, tomato paste and wine.

Step 3

Bake, covered, for 1 hour. Stir well, then uncover and bake for another 20 minutes. Season, remove the bay leaves and stir in parsley.