Chilli beef casserole

Chilli beef casserole


Start stewing! A great winter warmer is here.

The ingredient of Chilli beef casserole

  1. 2 tablespoons olive oil
  2. 750g gravy beef, trimmed, cut into 3cm cubes
  3. 1 large brown onion, finely chopped
  4. 2 garlic cloves, crushed
  5. 1 medium red capsicum, thinly sliced
  6. 2 tablespoons plain flour
  7. 1 tablespoon Mexican chilli powder
  8. 1/2 teaspoon ground coriander
  9. 1 cup Massel beef stock
  10. 400g can no-added-salt chopped tomatoes
  11. 400g can no-added-salt red kidney beans, drained, rinsed
  12. Steamed doongara rice, to serve
  13. Coriander leaves, to serve

The instruction how to make Chilli beef casserole

  1. Preheat oven to 180u00b0C/160u00b0C fan-forced. Heat half the oil in a large, heavy-based, flameproof casserole dish over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.
  2. Heat remaining oil in dish. Add onion, garlic and capsicum. Cook, stirring, for 5 minutes or until onion has softened. Return beef to dish. Add flour, chilli and ground coriander. Cook, stirring, for 1 minute.
  3. Stir in stock, tomato and 1 cup cold water. Cover dish. Bring to the boil. Transfer to oven. Bake for 1 hour 30 minutes. Remove from oven. Stir in kidney beans. Bake for 30 minutes or until beef is tender. Serve with rice and coriander.

Nutritions of Chilli beef casserole

calories: 699.792 calories
calories: 18.3 grams fat
calories: 5.3 grams saturated fat
calories: 75.7 grams carbohydrates
calories: 51.7 grams protein
calories: 107 milligrams cholesterol
calories: 570 milligrams sodium
calories: NutritionInformation

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