Crusty Beef Casserole
Slow-baked tender beef in a tangy tomato gravy topped with crisp, garlicky herbed bread slices.
Contains common allergens
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Instructions
- 1
Preheat the oven to 320°F (160°C). Cut the beef into pieces roughly 6 cm by 4 cm and place them in an ovenproof casserole dish.
- 2
In a bowl, mix together the flour, sugar, salt, dry mustard, baking soda, Worcestershire sauce, vinegar, tomato juice, and water until well combined. Pour this over the beef.
- 3
Cover the casserole tightly and bake for 2 hours, until the beef is fork-tender.
- 4
Meanwhile, make the crusty topping: combine the soft butter, crushed garlic, prepared mustard, and chopped chives or parsley. Spread the mixture on one side of each bread slice.
- 5
Arrange the bread slices, buttered side up, over the top of the beef, using enough to cover the surface and pressing them down firmly so they soak up some of the juices.
- 6
Raise the oven temperature to 400°F (200°C) and return the uncovered casserole for about 10 minutes, until the bread is crisp and golden.
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