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Vege-packed Steak & Kidney Casserole

Slow-cooked winter warmer

12

Serves

10 mins

Prep Time

2 hrs 30 mins

Cook Time

Regina Wypych

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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High Iron

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Casserole/Slow,

Nose to Tail,

Dinner,

Freezer-Friendly,

Everyday,

Ingredients

Ingredients

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400g Quality Mark beef steaks

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150g Quality Mark ox kidney

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1, quartered onion

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1 tbsp olive oil

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2 stalks, sliced celery stalks

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2, diced chunky carrots

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1, medium sized, diced chunky golden kumara

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2, medium sized, chopped chunky potato

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1 tbsp, chopped fresh thyme

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3 tbsp worcestershire sauce

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2 tbsp, chopped parsley

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2 cups, low salt (or water) beef stock

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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.

More info

Nutrition Information per Serving (277g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1054 (251)kJ

Protein

30.7g

Total Fat

9.4g

Saturated Fat

3.8g

Carbs

9.2g

Sugars

4.4g

Sodium

390mg

Iron*

6.4mg

* Percentage of recommended daily intake (Aust/NZ)

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