Steak, Vegetable and Pasta Casserole
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Picture by:
Zoë Harpham
Pasta is delicious cooked in a casserole of beef and vegetables. It is added towards the end of the cooking time so that it retains its texture while absorbing the savoury flavours in the rich stew.
Ingredients
Serves: 4
- 1 tablespoon extra virgin olive oil
- 340g lean chuck steak, cut into 1cm cubes
- 1 onion, chopped
- 400g tin chopped tomatoes
- 1 1/2 tablespoons tomato paste
- 2 garlic cloves, crushed
- 1 litre beef or vegetable stock
- 3 large carrots, sliced
- 4 celery stalks, sliced
- 1 small swede, about 400g, chopped
- salt and freshly ground black pepper
- 225g fusilli
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried
Directions
Preparation:15min ›
Cook:1hour45min ›
Ready in:2hours
- Heat the oil in a large flameproof casserole dish and add the beef. Brown the meat all over, stirring frequently. Using a slotted spoon, remove the meat from the dish.
- Add the onion to the dish and cook for about 5 minutes, stirring often, until it is softened. Then add the tomatoes, tomato paste, garlic and 600ml of the stock. Stir well, then bring to the boil.
- Return the beef to the dish, along with the carrots, celery, swede and seasoning to taste. Cover and simmer gently for 1 hour, or until the meat is tender.
- Add the pasta and oregano along with the remaining stock. Bring to simmering point, then reduce the heat and cover the dish. Cook for 20–25 minutes, or until the pasta is tender. Serve immediately.
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