Vege-packed Steak & Kidney Casserole
Slow-cooked winter warmer
Serves
12
Prep Time
10 mins
Cook Time
2 hrs 30 mins
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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ShareIngredients
400g Quality Mark beef steaks
150g beef or sheep kidney
1 onion
quartered1 Tbsp olive oil
2 celery stalks
sliced2 carrots
diced1 golden kumara
peeled and chopped2 medium sized potato
peeled and chopped2 tsp chopped fresh thyme
3 Tbsp Worcestershire sauce
2 Tbsp chopped fresh parsley
2 cups beef stocki
1 Tbsp cornflour
Method
Trim any excess fat off the steak and cut into 2cm cubes.
To prepare the kidneys, halve and cut out the fatty white cores.
Slice kidneys into small bite size piece
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.
Add the carrot, potato and kumara, and continue cooking for several minutes.
Reduce the heat to medium.
Add the beef and kidneys and stir well.
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.
If cooking for a young baby, remove some meat, vegetables (not onion) and liquid at this stage to chop or puree.
Add the Worcestershire sauce, salt & pepper to taste, combined flour and water, stir well and cook for another 5 minutes until thickened.
Garnish with more parsley and serve in bowls with some crusty bread to mop up the sauce and some steamed green vegetables.
6-7 months - Once all these foods have been introduced to baby, purée to a smooth consistency, introducing more lumps over time
8-9 months onwards - Serve as cooked, with extra vegetables, mashed, chopped or once cooled slightly as finger foods.
For time poor or tired parents miss the frying steps and place all ingredients in the crockpot and cook on low for 6-8 hours.
