beef and vegetables

Beef and Vegetable Casserole is a delicious, hearty winter meal. This simple recipe is a one-pot wonder that&#039;s quick and easy to put together.

Beef and Vegetable Casserole

kg beef (oyster blade

tbsp plain flour

tsp sea salt

tsp black pepper

brown onions (peeled)

carrots (peeled)

celery (ends removed)

thyme (stems removed)

bay leaves

250 g button mushrooms

olive oil

ml red wine

tomato purée

beef stock

potatoes

tbsp parsley (roughly chopped)

bread (to serve)

Prepare meat

Roughly dice the beef into 3cm chunks, trimming off any excess fat. Place into a bowl and cover with flour, salt and pepper. Toss to coat evenly and set aside.

Prepare vegetables

Roughly chop the onions into large wedges. Dice the carrots and celery into large chunks of about equal size. Halve or quarter the mushrooms so they are a similar size to the other vegetables. Roughly chop the potatoes into large chunks and set aside in a bowl of cold water.

Brown meat

Place a large oven-proof pot or casserole on high heat. Add the olive oil and brown the beef until lightly coloured on all sides. If any excess flour sticks to the pot, add a dash of the red wine and stir to loosen. Once the meat is browned, transfer to a bowl and set aside.

Preheat oven

Preheat the oven to 150ºC and adjust the oven racks to accommodate the casserole so it can cook in the centre of the oven.

Add other ingredients

Reduce the heat to medium-high and add some more olive oil to the pot. Add the onions, carrots, celery, thyme and bay leaves. Cook for about 5 minutes, stirring regularly, until the onions have softened. Add the tomato purée and mushrooms. Stir to combine and cook for a further 2-3 minutes. Add the red wine, bring to a simmer and bubble for 2-3 minutes to cook off the alcohol. Add the beef and any juices back into the pot. Season well with salt and pepper then top with the beef stock until the contents are covered by about 3-4cm of liquid. Bring the pot to the boil then cover with a lid and transfer to the oven.

Cook

Cook in the oven for 3 hours, stirring about once every hour.

Add potatoes

Remove the pot from the oven and add the potatoes. Taste the casserole sauce and season as necessary. Return the pot to the oven with the lid askew and cook for a further 60 minutes, until the potatoes are cooked and the sauce has thickened. If after 60 minutes the sauce needs to be thickened further, remove the lid and cook for another 30 minutes, stirring occasionally.

Stand and serve

When the stew is ready, remove from oven and let stand for 10 minutes. Stir about half the chopped parsley through the casserole. Serve in bowls and garnish with the remaining parsley and a side of crusty bread.

Our Instant Pot Best Keto Beef Stew Recipe is the perfect dinner idea when in a hurry. Also known as Hungarian goulash, this low carb beef stew is rich and hearty, with meat that is so soft and juicy that everyone will keep asking for it.

Instant Pot Best Keto Beef Stew Recipe - Goulash

Extra Virgin Olive Oil

Cloves of Garlic

(1,1 Pounds) Beef Meat

(1,1 Pounds) Mushrooms

Tablespoons Red Paprika spice

Curcuma​

Carrot

Tablespoons Parsley

Liter

Ingredients

Prepare all of the ingredients, you are going to need.

Instant Pot and oil

Switch your Instant Pot on stew and let it heat up. When you finish heating up, add olive oil.

Onions and Garlic

First, add all of your chopped onions and let them cook until golden brown. Once they are done, add chopped garlic and let it simmer for a while.

Beef

Cut your beef into similar sizes. Add the beef into the Pot. With a gentle and regular mixing, brown the beef and let the meat crust on the outside from all sides.

Instant Pot OFF

Switch the Instant Pot off. This step is crucial; otherwise, your paprika spice will burn and taste bitter. 

Paprika and Turmeric

Once the Instant Pot is switched off and the meat has cooled for about a minute, add paprika and turmeric. Mix it thoroughly, ensuring all the meat gets coated with paprika and turmeric spices.

Vegetables

Add the chopped mushrooms, carrot, and parsley, and mix the beef and vegetables.

Bone Broth

Add bone broth and scrape the brown bits from the bottom of the Pot.Depending on what you are planning to cook, add the amount accordingly. Soup – 1 liter (4 Cups) of bone broth. Stew – half a liter (2 Cups) of bone broth. 

Pressure Cook

Close the lid. Make sure the valve on the top is closed. Switch on the pressure and cook on high for 25 minutes. Once it's done, let the pot release the pressure gradually. Sprinkle with freshly chopped parsley or dry onions and serve.

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Top 2 beef and vegetables recipes from across the web

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Beef and Vegetable Casserole

Instant Pot Best Keto Beef Stew Rec...

Top 2 beef and vegetables recipes from across the web

The most viewed beef and vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beef and Vegetable Casserole

Instant Pot Best Keto Beef Stew Rec...

The most viewed beef and vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine