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Slow Cooked Meat Casserole

Effort rating: 4/5 (5/5 being a most effort)

Good for: batch cooking and freezing

"I loved this recipe, great for family meals." Thank you! – Client

I was brought up on stews and casseroles. The familiar smell of a casserole cooking in the oven is comforting to me. The meat is slow cooked, this helps with digestion. It is rich in iron, glutamine (a nutrient that supports the gut lining) and vegetables. You can adapt it to whatever you have in the fridge, adding beans, chickpeas and lentils can also make it even more filling. Whilst this looks time consuming one pots are easy to cook.

Meat Casserole

  • 500g stewing steak (grass fed) - chopped into cubes

  • 2 tbsp. olive oil or coconut oil

  • 1 onion

  • 2 garlic cloves

  • 1 celery stick

  • 2 carrots

  • 2 rosemary spirgs

  • 2 thyme sprigs

  • 2 tbsp. tomato puree

  • 300 ml chicken stock, beef or vegetable stock

  • 2 bay leafs

  • sprinkle of sea or rock slat

  • black pepper

  • handful of chopped flat leaf parsley)


  1. Preheat oven to 140 degrees Celsius

  2. Add oil to a frying pan and sauté garlic, onions for 2 minutes then add celery and carrots and sauté for another 5 minutes

  3. Remove and add to an oven dish suitable for cooking the casserole

  4. Add meat to the pan and cook till browned – you can do in batches if easier

  5. Remove from pan and add to the oven dish

  6. Add stock, tomato puree, and herbs to the pan, bring to the boil

  7. Add the liquid to the oven dish

  8. Give it all a mix and put in the oven for 3/12-4 hours

  9. Remove sprigs of herbs and serve fresh parsley on the top. This will be slightly more liquid because I have avoided using flour to coat meat, you could add a potato or celeriac to thicken sauce or try coating flour before frying, season flour in a bowl and coat meat in flour.


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