Beef, potato & tomato curry

Beef, potato & tomato curry

Beef, potato & tomato curry

Serves: 4-6
Preparation Time: 20 minutes
Cooking Time: 2-2 ½ hours

1kg chuck or boneless shin/gravy beef
1 large onion, diced
3 tbsp mild curry paste
1 tbsp plain flour
400g can diced tomatoes
2½ cups beef stock
300g sweet potato or potato, cut into large dice
fresh coriander, chopped (optional)

1. Preheat oven to 180°C. Cut beef into 2.5-3cm cubes. Season the beef with salt and pepper, add 2 tablespoons of oil and mix well. Heat a large frypan over a medium-high heat. Brown the beef in 2 or 3 batches. Remove each batch and place it in a casserole dish.

2. Reduce heat in the pan, add a little oil and onion and cook for 1-2 minutes, stirring occasionally.

3. Add the curry paste and flour and stir until the onion is coated. Gradually pour in the tomatoes and stock, stirring well. Stir until the mixture boils. Transfer to the casserole dish and stir to combine. Cover the casserole dish and place it in the oven. Stir every 40 minutes or so, adding water if needed to keep the ingredients just covered. Cook until the beef is very tender. Add the potatoes in the last 30 minutes cooking time. Sprinkle with coriander to serve.



MELT AWAY THE WINTER WEATHER WITH WARMING BEEF CASSEROLES

Embrace the winter chill with a hearty beef casserole, the perfect meal to warm up a cool evening. A comforting beef casserole is a traditional winter staple and its tenderness is guaranteed to melt away the winter blues. It is simple to prepare a beef casserole - follow these three top tips and then let the oven or cooktop takeover while you relax!

· Choose the right beef cut for the cooking time:
o The richest flavour and most succulent meat comes from chuck, boneless shin/gravy beef and osso bucco, but these cuts require a longer cooking time.
o Topside, blade and round beef only need about an hour to an hour and a half for maximum tenderness, so they are great options if time is of the essence.
· Browning the meat: the beef should be browned in small batches (about 200g each). The pan should be kept at a medium to high heat to avoid the beef stewing in its own juices.
· Simmer the casserole gently and taste to test if it's ready: whatever the suggested cut, the beef should be tender enough to fall apart easily with a fork.

This information has been issued by Hausmann Communications on behalf of Meat & Livestock Australia. For more recipe suggestions please go to www.themainmeal.com.au






MORE