I’ve a really, simple, naturally gluten free, beef and tomato casserole recipe that I must share with you. It’s the perfect thing to pop in the oven on a rainy day and tuck into a few hours later. Yet another favourite meal of mine as I was growing up, and one my mum very often put together. Hope you love it as much as I do!
Ingredients (4 good sized portions)
800g diced beef – skirt, shin or casserole beef would be good
1 large onion chopped
6 large white or chestnut mushrooms – washed, dried then chopped or sliced, however you fancy
2 carrots, diced (optional)
2 cans of Heinz *tomato soup (or any gluten free alternative)
1 Knorr beef *stock cube or stock pot
Salt and *pepper taste
Freshly chopped parsley (optional)
Preheat the oven to 180C/350F/Gas 4/Fan 160C.
Pop the meat, onions, mushrooms and carrots into a large ovenproof casserole dish and crumble in the stock cube (no browning of the meat required for this recipe!!). Pour over the tomato soup. Add a generous twist of *black pepper and give everything a good stir. Cover the dish with a lid or baking foil and transfer into the oven for 2½ – 3hrs.
You could use a slow cooker instead if you like – 4 hrs high or 8 hrs on the slow setting.
Remove the casserole from the oven. The meat should be nice and tender at this point, but just check to make sure. It shouldn’t need any extra water, but of course, if you find it’s a little thick for your liking, add a drop of boiled water from the kettle. Season to taste.
A little chopped parsley makes this rich tasty casserole look a little more fancy. It could be either sprinkled over each dish as you serve it out or over the entire casserole should everybody be helping themselves from the pot!
I must also mention, this casserole works SO well with gluten free dumplings! Should you wish to pop a few in, 20 minutes or so before tucking in.
Additional serving suggestions: Enjoy this beef and tomato casserole with some nice creamy mashed potatoes. Boiled *rice works really well with it too. I must say, my favourite thing to serve it up with is with sauté potatoes or little roasted potatoes – diced potatoes, parboiled for 5 minutes, drained then cooked in hot goose fat or vegetable oil in the oven – and french green beans, as their freshness cuts through the savoury richness of the casserole. Mashed carrot and swede and garden peas are also rather delicious with it!
This is such a tasty meal. I really hope you get to try it out.
*Check this product out to ensure no gluten containing ingredients or ‘may contain’ warnings. If in doubt leave it out!