Vege-packed Steak & Kidney Casserole
Slow-cooked winter warmer
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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Nose to Tail,
400g Quality Mark beef steaks
150g Quality Mark ox kidney
1, quartered onion
1 tbsp olive oil
2 stalks, sliced celery stalks
2, diced chunky carrots
1, medium sized, diced chunky golden kumara
2, medium sized, chopped chunky potato
1 tbsp, chopped fresh thyme
3 tbsp worcestershire sauce
2 tbsp, chopped parsley
2 cups, low salt (or water) beef stock
1 tbsp cornflour
To Make Casserole
Preparation for Age Groups
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.
Nutrition Information per Serving (277g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)