Beef Casserole My Style

Cooking is something I do with love because I enjoy creating new delicious recipes from the usual everyday meals. This recipe is very quick and simple with lots of flavour and deliciousness.

Beef Casserole served with boiled Basmati Rice and Kidney Beans

Beef Casserole ready to eat

Ingredients

400g Beef Steak
2 big Carrots
2 Parsnips
5 Mushrooms
1+1/2 tbsp Corn flour
A handful of Spinach
1 Garlic clove (grated to get all the flavour)
1 tsp Ginger powder
1 Scotch bonnet
1 Medium sized Onion
3 Spring Onions
1/4 Cup Sunflower oil
2 tbsp Tomato puree
1 tsp curry powder
1 Bay dried leaf
seasoning cubes
salt

Instructions

In a clean deep bowl, add the beef steak and season with cornflour, salt, curry and bay leaf, stir well cover with cling film and allow to sit for about 10-15 minutes while you prep the veggies.

Heat up oil in a sauce pan, add a little bit of spring onions (it adds a lovely aroma and flavour to the oil) add the seasoned meat, fry keep stirring to avoid sticking to the pot until they brown all over.

Add tomato puree, scotch bonnet, seasoning cubes, onions, garlic and ginger, fry for about 3 minutes then add carrots and parsnips. Stir and cook for about 1 minute.

Finally add water and the remaining spring onions and mushrooms, stir cover and cook for further 2 minutes, then add spinach stir properly and turn off the fire, the heat will cook the spinach, taste for salt and add more if required. Serve hot with boiled rice, boiled sweet potatoes or roasted Irish potatoes seasoned with butter or just salt and a little bi of oil. You can add Prawn in Casserole if you like. Enjoy!

NB: Cook on medium heat so meat will cook properly on the inside and not just on the outside.