When I serve up one of my beef casseroles these days, I’m not just serving a meal – I’m serving up a piece of my childhood.

Sarah says…

Growing up in a busy household with four siblings, dinnertime was always a lively affair. My mum became a master of creating hearty, flavourful meals that could stretch to feed us all while still tasting delicious. One dish that stands out: her classic beef casserole.

It wasn’t just about the meal for me, it was also about the cooking process. I can still vividly recall the sound and smell of onions cooking in the pan, filling the air with their savoury aroma. It remains one of my favourite smells. It’s ingrained in my memory, resurfacing every time I cook onions in my own kitchen.

My parents made it a priority for us to gather around the dinner table every night. It was a cherished ritual, a time for us to reconnect, share stories and laugh together. Those moments spent around the table are some of my fondest memories, a testament to the power of food and how it can bring people together.

When I serve up one of my beef casseroles these days, I’m not just serving a meal – I’m serving up a piece of my childhood. I think of how my passion for cooking started and how I took an interest in learning the process of creating different techniques and recipes, something that developed into a love of experimentation and the creation of new recipes over time. I hope that my daughters will develop the same positive memories around my own home cooking.

It is wonderful to put care into creating a dish and to then see the people you love brought together and enjoying it. It’s a reminder that there will always be comfort and joy found in the simple pleasures of home-cooked meals and shared moments around the table.

SARAH POUND’S NEW COOKBOOK WHOLESOME BY SARAH IS OUT NOW.

 

Warming Beef Casserole

Ingredients
Serves 4

2 tablespoons plain flour
1 teaspoon salt
1-2 teaspoons freshly ground black pepper
1.2kg chuck, oyster blade or gravy beef, cut into 6cm cubes
3 tablespoons extra-virgin olive oil
1 onion or leek, white part only, diced
4 short cut bacon rashers, diced
2 garlic cloves, finely chopped
4 celery stalks, finely chopped
1 carrot, finely chopped
400g can crushed tomatoes
2 tablespoons tomato paste
250ml (1 cup) red wine (such as shiraz)
250ml (1 cup) beef stock
1–2 bay leaves
180g (2 cups) sliced button mushrooms
1 large zucchini, sliced
150g (1 cup) frozen green beans

To Serve

chopped flat-leaf parsley leaves (optional)
cooked pasta, mashed potato, zoodles, polenta or canned cannellini beans 

Method

Place the flour, salt and pepper in a bowl. Add the beef and toss to combine.

IN THE SLOW COOKER
Heat 2 tablespoons olive oil in a large, heavy-based frying pan over high heat. Add the floured beef in batches and cook for 3–4 minutes on each side until browned. Remove and set aside.

Reduce heat to medium and heat the remaining olive oil in the same pan. Add onion or leek and bacon and sauté for 2–3 minutes. Add garlic, celery and carrot and sauté for 3–4 minutes until softened.

Transfer the sautéed veggies, bacon and seared beef to a slow cooker (at least 5-litre capacity). Add crushed tomatoes, tomato paste, red wine, beef stock and bay leaves and stir to combine. Cover with the lid and cook on high for 4–6 hours until the beef is tender and falling apart.

When you have about an hour to go, add the mushrooms and zucchini. Once cooked, turn off the heat and stir in the green beans. Top with the parsley, if using.

IN THE OVEN
Preheat the oven to 150°C (fan-forced).

Heat 2 tablespoons olive oil in a large, flameproof casserole dish with a tight-fitting lid. Add the floured beef in batches and cook for 3–4 minutes on each side until browned. Remove and set aside.

Reduce heat to medium and heat the remaining olive oil in the same dish. Add onion or leek and bacon and sauté for 2–3 minutes. Add garlic, celery and carrot and sauté for 3–4 minutes until softened. Add crushed tomatoes, tomato paste, red wine, beef stock and bay leaves and stir to combine. Cover with the lid and transfer to the oven to cook for 2½ hours.

Add mushrooms and zucchini and return to the oven for another hour until the beef is tender and falling apart. Stir in the green beans, top with the parsley, if desired.

Serve with pasta, mashed potato, zoodles, polenta or cannellini beans.

First published in Ed#710