Beef And Beetroot Casserole Recipes

BEEF AND BEET RAGU WITH PAPPARDELLE

Steps:

• Bring the meat to room temperature, then pat dry and sprinkle with salt and pepper. Heat the EVOO in a Dutch oven over medium-high heat. Brown the meat in batches until well caramelized and brown, then remove to a plate and reserve.
• To the pan, add the garlic, bay leaf, carrots and onions. Reduce the heat and cook, partially covered, 5 minutes. Stir in the tomato paste, 1 minute, then add the stock and set the beef back into the juices. Cover and reduce the heat to low, cooking until very tender, stirring occasionally and adding a little water if pan gets a little dry, 2 to 2 hours 30 minutes.
• Preheat the oven to 425 degrees F.
• Trim up the beets so they sit upright, but keep the skins on, and spray with olive oil. Season the beets with salt and pepper, wrap in aluminum foil and roast until tender 40 to 45 minutes. Cool the beets and peel with paper towels, then dice.
• Break up the meat with forks into pieces, then add the beets to the sauce and combine. Cool and store for a make-ahead meal. Reheat over medium heat and add a little stock if necessary to loosen.
• Cook the pappardelle in salted boiling water to al dente, drain and reserve 1 cup of the pasta water. Toss the pasta with the starchy cooking water and half of the ragu. Top shallow bowls of pasta with more ragu. Pass the cheese at the table and garnish with parsley.

BEEF & VEGETABLE CASSEROLE

Steps:

• Heat oven to 160C/140C fan/gas 3 and put the kettle on.
• Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.
• Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn't look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
• Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.
• Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins - 1hr more until the meat is really tender and the sauce is thickened.
• Garnish with the picked leaves of the remaining thyme sprig.

BAKED BEET CASSEROLE

Steps:

• Blend butter and cornstarch adding water gradually and cook until mixture starts to thicken, stirring constantly.
• Add sugar, salt, horseradish and beets.
• Pour into greased baking dish and top with dry bread crumbs and dot with butter.
• Bake about 20 minutes at 350 degrees or until crumbs are browned.

SLOW-COOKED BEETROOT & BEEF CURRY (CHUKANDAR GOSHT)

Steps:

• Using a large, non-stick lidded wok or saucepan, heat the oil over a medium flame, add the cardamom, cinnamon, cumin and coriander seeds. Once the spices start to sizzle, add the onions and stir-fry until light golden brown.
• Add the garlic and ginger, and cook for 1 min until it no longer smells raw. Add a splash of water if the garlic and ginger start to stick to the pan, then add the tomatoes and cook until soft.
• Add 1 tsp salt, red chilli powder and the beef, turn up the heat and stir-fry until the meat is sealed on all sides. Reduce the heat to medium-low, cover loosely and cook for about 10 mins.
• Turn up the heat and add the grated beetroots. Stir-fry for a few mins, then cover the pan, reduce the heat and cook for 1 hr 15 mins or until the meat is tender. Stir from time to time and add a little water if the curry becomes dry.
• The finished dish should be a thick mushy curry with chunky, tender beef pieces and softened beetroots. Sprinkle with the coriander leaves and green chilli; add a squeeze of lime, and serve with naan or basmati rice.

BEEF & BEETROOT CURRY

Steps:

• Put the beetroot in a large pan of water, bring to the boil and simmer until tender - check with a skewer; you may need to remove smaller ones first while the larger ones carry on cooking. Drain and cool, then put on rubber gloves to peel the skin and remaining stalks. Chop into large chunks and set aside two-thirds for later.
• Put the remaining one-third beetroot in a food processor or blender with the ginger, garlic, chilli, chopped coriander, cardamom pods, tomato paste, treacle, cumin, ground coriander, fennel seeds, cloves and 2 tsp ground black pepper. Whizz to a paste.
• Heat oven to 160C/140C fan/gas 3. Heat half the oil in a big flameproof casserole. Fry the beef chunks in batches until browned all over, removing to a dish as you go. Add the remaining oil, lower the heat, then tip in the onions and fry gently until softened, scraping up the beefy bits. Tip in the spice paste and fry for 5 mins until really fragrant. Return the beef and stock cubes with enough boiling water from a kettle to cover. Bring to a simmer, then put on the lid and bake for 2 hrs.
• Uncover and bake for a further 30 mins until the beef is really tender. Put back on the hob and stir in the garam masala and reserved beetroot to heat through. Season well with salt, scatter with coriander leaves and serve with naan, basmati rice and raita or yogurt, if you like.

DAUBE OF BEEF WITH SPICED BEETROOT

Steps:

• Put the beef, bacon, carrots, onions, celery, garlic, thyme, bay leaf and orange zest into a large shallow bowl. Pour in the port, cover with cling film and leave in the fridge to marinate overnight.
• Meanwhile, for the beetroot, pour the wine into a saucepan, then add the vinegar, sugar, fennel, garlic, ginger and chilli and bring to the boil. Reduce the heat and simmer for 30 minutes. Cut the beetroot into wedges and put in a large bowl. Pour the hot wine mixture over the beetroot. Allow to cool, then cover and leave in the fridge to marinate overnight.
• Drain the meat and vegetable mixture, reserving the marinating liquid. Separate the meat from the vegetables as best you can and set the vegetables aside. Heat the oil in a large casserole dish or saucepan and fry the beef pieces in batches over a high heat for 3-4 minutes until just browned. Remove with a slotted spoon and set aside.
• Add the reserved vegetable mixture to the casserole and cook for 3-4 minutes until the onion is softened. Add the flour and cook for 1 minute, stirring continuously. Return the beef to the pan with the reserved marinade and the stock and season well. Bring to simmering point, cover and gently cook for 11⁄2 hours until the beef is tender.
• Carefully remove all the beef and vegetables from the pan, using a slotted spoon, and set aside. Drain the marinade from the beetroot and add it to the cooking juices in the pan. Bring to the boil and simmer for 5-6 minutes until the sauce has slightly thickened and has a coating consistency. Return the meat and vegetables to the sauce, then stir in the beetroot. Heat through for 2-3 minutes and serve.