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Tablelands Farm to Fork
RECIPE COLLECTION
FROM OUR KITCHEN

Beef casserole with cinnamon and dried plums

This beef casserole uses chuck steak to deliver a fall-apart texture that marries perfectly with baked root vegetables.

Beef casserole with cinnamon and dried plums
Prep time35 min
Cook time120 min
Total time155 min
Servings6
01

Ingredients

  • 2 kg boneless chuck steak, cut into 2.5cm pieces
  • 35 B (¼ cup) plain flour
  • 60 ml (¼ cup) olive oil, 2 tbs extra
  • 3 small brown onions, roughly chopped
  • 2 stalks celery, trimmed, roughly chopped
  • 3 cloves garlic, bruised
  • 2 tsp ground ginger
  • 2 cinnamon quills
  • 1 I (4 cups) beef stock
  • 2 tbs tomato paste
  • 1 tbs brown sugar
  • 255 g (1½ cups) dried plums, seeded (prunes)
  • 50 g (⅔ cup) flaked almonds, toasted
  • 1.4 cup roughly chopped coriander leaves, plus extra leaves, to serve

Baked root vegetables

  • 4 small parsnips, trimmed, halved lengthwise, cut into rough wedges
  • 4 small carrots, trimmed, halved lengthwise, cut into rough wedges
  • 4 small beetroots, trimmed, halved, cut into rough wedges
  • 6 sprigs rosemary, bruised
  • 6 sprigs thyme, bruised
  • 0.2 bulb garlic, bruised
  • 2 tbs olive oil
02

Step-by-step method

  1. 01
    Place beef and flour in a large bowl and toss to coat; season to taste. Heat oil in a large ovenproof saucepan over medium-high heat. Dust excess flour from beef and cook in 2 batches for 5 minutes turning frequently or until browned all over. Remove beef from saucepan and set aside. Pour off most of the fat and oil from the dish, leaving about 2 tablespoons.
  2. 02
    Preheat oven to 160C. Return dish to the heat and add extra oil, onions, celery and garlic. Cook, stirring for 5 minutes until onions are soft. Add ginger and cinnamon, and cook for a further minute or until fragrant. Add beef stock, paste, sugar and prunes, and stir to combine. Place beef back into the dish, and using wooden spoon push beef gently to submerge in stock mixture. Bring to a gentle simmer and cover with a lid; place on lowest shelf of oven and cook in oven for 2 hours or until beef is very tender.
  3. 03
    Meanwhile to make baked root vegetables, place all ingredients in a large roasting pan, scatter with rosemary, thyme and garlic. Drizzle with oil and season to taste; bake on top shelf of oven for 1 hour or until vegetables are golden and cooked.
  4. 04
    Transfer casserole to a large serving bowl and stir in chopped coriander, sprinkle with almonds and scatter with extra coriander leaves. Serve with baked root vegetables.