Vege-packed Steak & Kidney Casserole
Slow-cooked winter warmer
12
Serves
10 mins
Prep Time
2 hrs 30 mins
Cook Time
Recipe author
Regina Wypych
This slow-cooked steak and kidney casserole is the ultimate winter warmer to keep you toasty throughout the colder months. What’s more, this iron-packed meal is loaded with kumara, potatoes, and carrots for added heartiness.
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Ingredients
Ingredients
400g Quality Mark beef steaks
150g beef or sheep kidney
1 onion
quartered
1 Tbsp olive oil
2 celery stalks
sliced
2 carrots
diced
1 golden kumara
peeled and chopped
2 medium sized potato
peeled and chopped
2 tsp chopped fresh thyme
3 Tbsp Worcestershire sauce
2 Tbsp chopped fresh parsley
2 cups beef stock
i
1 Tbsp cornflour
Method
To Make Casserole
Preparation for Age Groups
Slow Cooker
1
Trim any excess fat off the steak and cut into 2cm cubes.
2
To prepare the kidneys, halve and cut out the fatty white cores.
3
Slice kidneys into small bite size piece
4
Heat oil in a fry-pan or stove top casserole dish and cook the onion and celery on a moderate heat for a few minutes.
5
Add the carrot, potato and kumara, and continue cooking for several minutes.
6
Reduce the heat to medium.
7
Add the beef and kidneys and stir well.
8
Add the thyme and beef stock (or water), and cover the casserole before placing in the oven at 170°C for 1½ - 2 hours or until the meat is tender.
9
If cooking for a young baby, remove some meat, vegetables (not onion) and liquid at this stage to chop or puree.
10
Add the Worcestershire sauce, salt & pepper to taste, combined flour and water, stir well and cook for another 5 minutes until thickened.
11
Garnish with more parsley and serve in bowls with some crusty bread to mop up the sauce and some steamed green vegetables.
Nutrition Information per Serving (277g)
Energy
1054kJ (251 kcal)
Protein
30.7g
Total Fat
9.4g
Saturated Fat
3.8g
Carbs
9.2g
Dietary Fibre
g
Sodium
390mg
Iron
6.4mg
Zinc
5.6mg
Vitamin B12
3.4µg
