Steak, pumpkin and sweet potato casserole

This is so easy to make, and your house will smell wonderful while it is cooking in the oven. Serves four.

1 tbs olive oil

1/4 cup gluten free plain flour

600g gravy beef, trimmed and cut into 2 cm pieces (this part was fun, I had a cat a two dogs begging for the trimmings as I cut the meat, I’d throw a bit of fat into the air and see who could catch it. Obviously the tallest dog won the most, so I had to slip some to the smaller dog and the grumpy cat, or I would have paid the price later, but I digress…)

1 red onion, peeled and cut into wedges

2 cloves of garlic, roughly chopped;

2 tsp ground paprika (I used the sweet, but if you like the hot variety, go for it)

1 tsp each of ground cumin, coriander, cinnamon, turmeric, ginger

2 cups of chicken stock

1 small sweet potato, your choice of variety, peeled and cut into 2cm chunks

500g pumpkin, your choice of variety, peeled and cut into 2cm chunks

1 tin (approx 400 – 440 g) chickpeas, rinsed and drained

1/2 to 1 cup frozen peas

Preheat the oven to 140 celcius

Put the flour into a plastic bag, place the cut meat into it and shake, knead etc… well until you can see the flour has coated the meat. Put half of the oil into an oven & stove top safe (I used cast iron) casserole dish, heat and cook the meat in two batches (using the rest of the oil) until browned, removing and putting in a bowl when done.

Place the onion into the hot pan, deglaze with a little recently boiled water and cook for about two minutes. Add the garlic and cook a further two minutes, adding a little more water if needed. You don’t want to boil the flavourings, just stop them sticking to the pan which will have remnants of the meaty flour in it. Add the spices, then return the meat to the pan and mix, add the stock and stir well.

Cover the dish and put in the oven, let it cook for one and a half hours.

Remove and add a little water if you need to deglaze, making sure the dish is scraped as clean of flavourings as possible. Add the potato, pumpkin and chick peas, cover again and return to the oven for half an hour.

Take out of the oven and add 1/2 to 1 cup of peas, depending on your preference (I like peas so I always err on the side of generosity), stir through making sure they are immersed in the gravy, as they don’t need to be cooked but will cook through from the heat of the casserole.

Leave dish to stand for five minutes before serving.

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