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Rich Beef Casserole

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 8 shallots
  • 2 cloves garlic
  • 30 g pancetta
  • 1 Knorr Rich Beef Stock Pot
  • 500 g diced extra lean beef casserole steak
  • 2 tbsp flour
  • 2 tbsp vegetable oil
  • 2 generous sprigs fresh thyme
  • 2 bay leaves
  • 1 tbsp parsley

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

319kcal

Energy (kJ)

1335kJ

Protein (g)

25.9g

Carbohydrate incl. fibre (g)

18.2g

Carbohydrate excl. fibre (g)

15.5g

Sugar (g)

6.3g

Fibre (g)

2.7g

Fat (g)

15.8g

Saturated fat (g)

4.5g

Unsaturated fat (g)

8.6g

Monounsaturated fat (g)

4.2g

Polyunsaturated fat (g)

4.3g

Trans fat (g)

0.0g

Cholesterol (mg)

68mg

Sodium (mg)

572mg

Salt (g)

1.43g

Vitamin A (IU)

96IU

Vitamin C (mg)

8.0mg

Calcium (mg)

58mg

Iron (mg)

2.71mg

Potassium (mg)

613mg

Total

1276kcal

5338kJ

103.8g

73.0g

62.1g

25.3g

10.9g

63.3g

17.9g

34.3g

16.7g

17.0g

0.2g

271mg

2289mg

5.73g

383IU

31.9mg

230mg

10.82mg

2452mg


  • 1 Preheat the oven to 160°C, 150°C fan, Gas mark 3. Peel and halve shallots. Crush garlic. Dice pancetta.
  • 2 Dissolve Knorr® Rich Beef Stock Pot in 500 ml of boiling water.
  • 3 Dust the meat with flour. Heat 1 tbsp of the oil in a frying pan and brown the meat in batches. Place the meat in a casserole dish.
  • 4 Heat the remaining oil and fry the shallots for 2-3 min. until they are lightly golden and add to the casserole, fry the garlic for 30 seconds and add to the dish. Add stock with the thyme and bay leaves.
  • 5 Stir then cover and cook for 1 1/2 - 2 hours or until the meat is tender. In a non-stick frying pan dry fry the pancetta until crisp and golden, drain on kitchen paper. Serve garnished with the pancetta and parsley.