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Italian beef casserole and parmesan potatoes

Ingredients

  • 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

Method

  • 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.

Method

  • 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.