Kim’s Winter Casserole

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A rich and hearty casserole is the perfect winter comfort food. Slow cooked beef served with a variety of vegetable sides is a great way to pack in the antioxidants, fuel the immune system and leave you feeling nourished and warm.




 Kim’s Beef Casserole

1.5kg Beef cheeks or shin beef

3-5 tbsp olive oil

small head of garlic

1 medium onion finely chopped

2 carrots sliced

12 mushrooms cut into quarters

1 glass red wine (optional)

500ml Beef stock

1 tin tomatoes

1 tbsp tomato paste

1tsp sweet paprika

1tsp smoked paprika

1/2 tsp chipotle chilli powder


  • Preheat oven to 160c
  • Cut beef into reasonable sized chunks.
  • Brown in batches on high heat using olive oil. You can coat lightly in flour, but I avoid the gluten. Remove from pan and set aside.
  • Reduce heat to medium and fry off onion, carrots and mushrooms. Transfer to casserole dish.
  • Reduce red wine by half in pan and add beef stock. Bring to a simmer and add to meat and vegetables.
  • Salt and pepper
  • Cover with tinfoil and cook for 60 minutes, remove tinfoil and cook for a further 60 minutes.


Serve with your choice of vegetables – we use cauliflower puree and lots of deep leafy greens.



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