Servings: 6 people
Carbohydrate Serves: 2-3 per person
(1 carbohydrate serve = 15 grams of total carbohydrate)
This juicy gestational diabetes Beef Casserole goes out especially to our readers in the colder parts of the world right now. This recipe does take around 2 hours to cook, but it’s even better the next day so you might want to make it on the the weekend for the week ahead. Alternatively, prepare the ingredients the night before and get cooking either the next morning or after you come in the door that evening. I love to make a big batch of casserole and freeze some for those nights I really don’t want to cook. Serve it with some new potatoes or rice and a huge serving of something green. Enjoy! (Main carbohydrate ingredients are listed in bold.)
- 1 tablespoon vegetable oil
- 1kg/ 2 pounds chuck or round steak or gravy beef or bolar blade, chopped into bite-sized chunks
- 2 onions, finely chopped
- 2 celery stalks, finely chopped
- 3 garlic cloves, crushed or finely chopped
- 2 large carrots, cut into 2cm cubes
- 150g/ 5 ounces mushrooms, roughly chopped
- 2 tablespoons plain flour
- 1 tablespoon/ 24g/ ~1 ounce tomato paste
- 1 cup/ 250ml/ 8 fluid ounces dry red wine
- 2 tablespoons Worcestershire sauce
- 2 cups/ 500ml/ 16 fluid ounces salt-reduced beef stock
- 1 x 400g/ 13 ounce can chopped tomatoes
- 2 tablespoons chopped fresh or dry oregano leaves
- 1 bay leaf
- Parsley to serve
- Green vegetables to serve
- ~1 kg/ 2 pounds baby potatoes, steamed or boiled
Please note, this recipe takes around 2 hours to cook.
Heat oil in a large, heavy-based saucepan over high heat. Fry the beef in 2 or 3 batches to avoid crowding the pan. Cook, stirring occasionally, for about 5-8 minutes, until browned on all sides. Remove meat from pan and set aside.
Reduce heat to medium. Add onion, celery, garlic, carrot and mushrooms to pan. Cook, stirring occasionally, for about 6 or so minutes, until vegetables soften.
Add flour to pan and stir well over medium heat for a minute.
Stir in tomato paste and cook for another minute. Stir in red wine, Worcestershire sauce, stock, chopped tomato, oregano and bay leaf.
Return beef and any juices to pan. Cover pan and bring to the boil. Reduce heat to a gentle simmer and cook covered for about 1 hour and 30 minutes, occasionally stirring.
Remove lid and slightly increase heat to maintain simmer. Continue simmering for another 30-40 minutes to thicken sauce. Add some water or extra stock if the sauce reduces too much. If you use a tough cut of meat, the cooking time may need to be increased. You’ll know when your meat is done when it flakes away with a fork. Turn off heat and remove the bay leaf. Season with pepper.
Spoon casserole into bowls, sprinkle with chopped parsley and serve with green vegetables and some boiled potatoes.