Winter beef casserole

This is such a soul-hugger! A proper winter warmer that anyone would look forward to coming home to!

For me, my stomach is never large enough for this.

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I like it simple, healthy and it is so yammy with no frying at all. I gave up frying years and years agoas I really think it is such an unhealthy habbit as well very unneccessary.

Let me know how you found this dish, did you like it as much as I do?

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Winter beef casserole

Prep Time 10 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 30 minutes

Servings 10 people

Author Ramona Sebastian

Ingredients

• 1 kg beef cubed
• 1 l water
• 4 medium carrots
• 1/2 large celeriac
• 2 parsnips
• 2 small peppers (red or green)
• 1/2 medium butternut squash
• 1/2 swede
• 3-4 sticks celery
• 1/2 leek
• 3 medium potatoes
• 1 large onion
• 150 g lentils (mixed) *
• 1 tbps himalayan salt
• 1/2 tsp ground pepper
• 1 tbps paprika
• 3/4 tbps turmeric powder
• 1 tbps Moroccan spices **
• 1 tbps tomato paste
• 1/2 tomatoes (canned), chopped
• 3 cloves garlic (chopped)
• 1 chili (red), optional
• 2 tbps olive oil optional ***

Instructions

• Dice the meat into preferred size and put into the cooking pot. Add 1 l of water add some salt and put on high heat.
• When the water begins to boil remove the foam that forms on top of the meat. Add the finely chopped onion. Cook this covered with a lid for about 20 mins on medium heat.
• Meanwhile chop all vegetables into chunks and after 20 min of cooking the meat add all the remaining ingredients (the veggies, the mixed lentils along with the paste and chopped tomatoes, the garlic and the turmeric powder, paprika and the spices). Cook (covered) for another 40 min on medium heat.
• Remove the lid and cook for another 10-15 min.
• Serve while hot and optionally sprinkle some chillies over and fully savour it.

Notes

* mixed lentils can be found in pack that contains a blend of lentils used for soups or winter stews. They normally contain pearl barley, red split lentils, green and yellow split peas, brown rice, haricot beans, marrowfat peas. These make such a difference to this dish!

** Moroccan spices can be replaced with any spices that you like most or just happen to have. 2-3 springs of thyme and 2 bay leaves are also a fab option.

*** Whenever I cook meat, I never add any oils but feel free to if you wish to.