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Beef and Vegetable Casserole

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Image of onions including red onions

A homely and warming casserole to look forward to during the cold winter evenings.

Method

  1. Brown the meat in a heavy-based pan, over a low heat, then add the stock*.
  2. Place the potato, parsnip, carrot, turnip and onion in the pan.
  3. Cover and simmer for about 30 minutes, or until the vegetables are soft. Add more water if needed, to stop the vegetables from sticking.
  4. Season with pepper to taste.

 

Serves: 2

Time: 1 hr 10 minutes

 

*Allergy advice

Ensure your stock cubes are celery and ‘wheat-free'.

 

Reproduced with kind permission from the Food Standards Agency

Ingredients

  • 175g braising steak, thinly sliced
  • 1 wheat-free beef stock cube*, made up with 1pt water
  • 2 large potatoes, peeled and thinly sliced
  • 1 parsnip, peeled and thinly sliced
  • 1 carrot, peeled and thinly sliced
  • ¼ small turnip, peeled and thinly sliced
  • 1 large onion, peeled and thinly sliced
  • Pepper

 

Nutritional info:

  • Energy (kcal) 383
  • Protein (g) 35.68
  • Carbohydrate (g) 42.14
  • of which Sugars (g) 9.48
  • Fat (g) 9.72
  • Saturated Fat (g) 3.8
  • Equivalent as Salt (g) 1.5
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