Rich Beef Casserole
1 H 30 MINS
- 1 Knorr Rich Beef Stock Pot
- 500 g diced extra lean beef casserole steak
- 30 g pancetta
- 8 shallots
- 2 cloves garlic
- 1 tbsp parsley
- 2 generous sprigs fresh thyme
- 2 bay leaves
- 2 tbsp flour
- 2 tbsp vegetable oil
Preheat the oven to 160°C, 150°C fan, Gas mark 3. Peel and halve shallots. Crush garlic. Dice pancetta.
Dissolve Knorr® Rich Beef Stock Pot in 500 ml of boiling water.
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.
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.
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.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||369.95 kcal|
|Protein (g)||26.21 g|
|Sugar (g)||6.06 g|
|Fat (g)||21.0 g|
|Fibre (g)||2.76 g|
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