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04/27/2024 12:2904/27/24 13:29 Australian Eastern Daylight TimeIGA Recipes – Mediterranean Beef CasseroleReminder – Mediterranean Beef Casserolehttps://www.iga.com.au/recipes/dinner/mediterranean-beef-casserole/
Ingredients
1 kg Chuck or boneless shin/gravy beef, cut into 3cm pieces
2tbsp olive oil
2medium carrots, peeled, sliced
2celery stalks, sliced
2tbsp plain flour
500mlsalt-reduced beef stock
120gbaby spinach
120gbaby spinach
1 tbspTuscan seasoning
400gcan chickpeas, drained, rinsed
150gbaby spinach leaves
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed
Method
Preheat the oven to 180°C (160° fan-forced). Place beef in a large snap lock bag or dish, add half the oil, season and mix well.
Heat a large ovenproof casserole dish over medium-high heat. Brown the beef in 2 or 3 batches, setting beef aside on a plate.
Reduce heat to medium and add remaining oil. Add onion, carrot, celery and Tuscan seasoning. Cook, 4 to 5 minutes, stirring occasionally.
Sprinkle in flour, stir until vegetables are coated. Gradually pour in stock stirring well. Return beef to the pan with any juices and add tomatoes, stirring until the mixture boils.
Cover casserole dish, place in oven and cook until beef is very tender (2 to 2 ½ hours), stirring occasionally, adding extra stock or water if necessary. Remove from oven, stir in chickpeas and baby spinach leaves and set aside, covered, for 10 minutes.
Serve with mashed potato, green beans and flat leaf parsley.
Top Tips
For an extra fresh finish, swap the Tuscan for 2 sprigs fresh thyme & 1 sprig fresh rosemary
Cannelloni beans can be substituted for chickpeas
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