Recipes+
Ingredients
Method
1.Preheat oven to 180°C/160°C fan- orced. Heat half the oil in a 2-litre (8-cup) flameproof and ovenproof dish over high heat. Cook beef, in two batches, for 2 minutes or until seared. Transfer to a heatproof plate.
2.Add onion and carrot to dish; cook and stir for 5 minutes. Crush half the garlic. Add crushed garlic and oregano sprig; cook and stir for 30 seconds. Add stock. Return beef to dish; bring to the boil. Cover with a tight-fitting lid or foil. Bake for 1 hour 30 minutes. Stir in broccoli. Bake, covered, for 5 minutes or until broccoli is tender. Remove from oven. Remove and discard oregano.
3.Quarter parsnips lengthways. Using a small sharp knife, remove woody centres. Chop coarsely, Steam parsnip with remaining garlic for 10-15 minutes or until tender. Place in a heatproof bowl with remaining oil and extra stock. Using an electric stick mixer, puree until smooth. Sprinkle casserole with extra oregano. Serve with parsnip puree.
To freeze: Cool casserole. Spoon into airtight containers. Freeze for up to 2 months. Thaw in fridge overnight. Choose cheap meat cuts: These have a higher percentage of marbled fat, so won’t toughen during long cooking times. Beef cuts include casserole steak, gravy beef, chuck and blade. Sear meat and chicken first: This locks in flavour and gives colour to the meat. Use a flameproof dish: You need one you can use on the stovetop to sear the meat or chicken.
Note
