Beef Recipes

Candice’s ‘simmer away the day’ Beef Casserole


Great if you are heading out for the day.... or just wanting to get dinner ‘out the way’ before lunch!
1kg round or chuck steak, cut into small pieces
3 tablespoons plain flour
2 onions, finely chopped
2 tomatoes, chopped
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon tomato sauce
Salt and pepper to taste
2 tablespoons gravy powder

Put steak into a plastic bag with 1 tablespoon flour and shake well.
Put steak into a stovetop casserole dish (cast iron/saucepan with lid).
Add onions, tomatoes, sauces, salt and pepper. Add 1 ½ cups water. Cook on high until boiling, then turn down to low.
Leave to cook very slowly for about 8 hours.
Finally, thicken casserole with a mixture of 2 tablespoons plain flour, 2 tablespoons gravy mix and a pinch of salt blended in a small amount of water.

Sausage Ragu

Ingredients (serves 4)


3 teaspoons olive oil
375g Italian-style sausages
1 brown onion, halved, thinly sliced
1 garlic clove, crushed
1/2 cup vegetable stock
400g can crushed tomatoes
2 tablespoons chopped fresh basil leaves
800g potatoes, peeled, chopped
1/3 cup milk
40g butter
1/3 cup grated parmesan cheese
Small basil leaves, to serve

Heat oil in a large frying pan over medium heat. Cook sausages, turning, for 10 minutes or until browned and cooked through. Transfer to a plate lined with paper towel. Cut into 3cm pieces.
Add onion and garlic to pan. Cook for 2 to 3 minutes or until softened. Add stock and tomato. Bring to the boil. Reduce heat to medium-low. Return sausage to pan. Add chopped basil. Simmer for 10 minutes or until thickened slightly.
Meanwhile, cook potato in a saucepan of boiling, salted water for 12 minutes or until tender. Drain. Return to pan. Mash. Add milk, butter and parmesan. Stir until smooth. Season with salt and pepper. Serve mash with sausage mixture and basil.