Italian beef casserole and parmesan potatoes

Italian beef casserole and parmesan potatoes preparation time Serves: 6
Italian beef casserole and parmesan potatoes cook time Cook: 1 hr 40 mins
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    • Chopping boards
    • knives
    • peeler
    • garlic crusher
    • measuring spoons
    • Casserole dish
    • wooden spoon
    • tongs
    • plate
    • measuring jug
    • fork
    • kettle
    • Can opener
    • oven gloves
    • Saucepan
    • colander
    • grater
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    • 600 g Northern Ireland Farm Quality Assured braising steak
    • 200 g Baby onions
    • 2 Carrots
    • 1 Celery stick
    • 250 g Mushrooms
    • 2 Garlic cloves
    • Black pepper
    • 100 g Pancetta
    • 1 x 5 ml (1 tsp) Olive oil
    • 1 x 410 g Can chopped tomatoes
    • 1 x 15 ml (1 tbsp) Tomato puree
    • 500 ml Boiling water
    • 1 x Beef stock cube
    • 2 Bay leaves

    Parmesan potatoes

    • 1 kg Maris piper potatoes
    • 60 g Parmesan
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    • Pre-heat the oven to 180°C/ gas mark 4.

    Prepare the vegetables:

    • Peel the onions;
    • Top and tail the carrots, peel and chop;
    • Wash the celery and slice;
    • Wipe the mushrooms and slice;
    • Peel the garlic and crush;
    • Peel the potatoes and slice.


    • On a separate chopping board (ideally red), cut the steak into cubes. Season with black pepper.
    • Chop the pancetta. Remember to thoroughly wash your hands after handling raw meat.
    • Heat the oil in a casserole dish, add the steak and brown.
    • Remove the steak from the pan and place on a plate.
    • Add the pancetta to the casserole dish and fry until golden. Remove the pancetta from the pan and place on the plate with the steak.
    • Reduce the heat and add the onions, carrots, celery, mushrooms and garlic to the casserole dish. Mix and cook for 5 minutes.
    • Make up the beef stock with boiling water.
    • Add the chopped tomatoes, tomato puree, beef stock and bay leaves to the casserole dish. Mix well.
    • Add the beef and pancetta to the casserole dish and mix well.
    • Place the lid on the casserole dish and bring to the boil.
    • Place the casserole dish in the oven and cook for 90 minutes.
    • While the casserole is cooking, bring a saucepan of water to the boil and add the potatoes.
    • Reduce the heat and simmer for 10-15 minutes until the potatoes are tender.
    • Drain the potatoes and leave to cool.
    • Remove the casserole dish from the oven and remove the lid.
    • Carefully arrange the potatoes on top of the casserole.
    • Grate the parmesan cheese and sprinkle on top of the potatoes.
    • Cook in the oven for a further 10 minutes without the lid until the potatoes are golden.