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.

Slow cooker beef with shallots, olives and capers

Once again my slow cooker has been pressed into service, as the weather gets colder and warming casseroles become more desirable.  The onions in this are more like a vegetable than a seasoning as they will retain a lot of crunch.  If you want them softer, cut into quarters instead of halves.  This serves four, you can serve it with mash, rice, or even just on its own with a nice crusty bread to wipe up the excess sauce.

Slow cooker beef with shallots, olives and capers

Slow cooker beef with shallots, olives and capers

500g chuck steak, cut into 2cm cubes;

1 cup of red wine;

1/2 cup gluten free plain flour;

1 tin (440g) chopped tomatoes;

4 shallots, peeled and halved;

1 tbs capers;

16 kalamata olives (not pitted);

1 tsp dried oregano;

Salt and pepper to taste.


Put the meat, shallots, capers, olives, oregano and salt & pepper into the crock.  Sprinkle the flour over.  Pour the red wine and chopped tomatoes over, and stir well to combine.  Cook on low for 8 hours.

Honey beef and beans

This dish is a one pot wonder, and although it is very similar to a casserole, it is much lighter and not so stodgy, so it is suitable for summer, and of course the ease of cooking is great for that post New Year period.

Honey beef and beans

Honey beef and beans


600g cubed steak (something more tender than a stewing steak as it has a short cooking time)

1/4 cup gluten free plain flour

Salt and pepper to taste

1 onion, sliced finely

2cm piece of ginger, very finely chopped

1 can of chopped tomatoes

1/2 cup stock

2 tbsp honey

2 tbsp gluten free soy sauce

1 tbsp vinegar

1 tin drained white beans – I have used cannellini, but you could use butter beans if you prefer

A handful of baby spinach leaves

Olive oil, sufficient to fry

Place the flour, salt and pepper in a bag, add the beef and shake to coat evenly.  Brown the beef in batches in a large, heavy based pan or casserole dish.  Remove the beef to a plate, and fry the onion and ginger until softened.  Add the beef back to the pan with all the wet ingredients.  Simmer, uncovered for 30 minutes.  Add the beans and stir.  Cook for five minutes, then stir through the spinach so that it is wilted but not broken up.  Cook another five minutes, then serve.