Name: Potato-Topped Beef and Beer Casserole is perfect for cosy nights in
Prep time: 10 min
Cook time: 191 min
Total time: 201 min
Yield: 6
Ingredients: 400g packet fresh Simmer Veggie Mix; 1.5kg beef chuck steak, trimmed, cut into 4cm pieces; 330ml bottle beer; ½ cup beef gravy powder; 500g red potatoes, cut into 5mm thick slices; ½ cup grated parmesan, plus extra to serve

Potato-Topped Beef and Beer Casserole is perfect for cosy nights in

We developed this recipe with cold nights in mind.

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Serves 6

Prep

10M

Cook

3H 11M

Total

3H 21M

TIP: For mashed peas, boil frozen peas until tender. Drain, mash, then season and stir through a knob of butter.

Ingredients

400g packet fresh Simmer Veggie Mix

1.5kg beef chuck steak, trimmed, cut into 4cm pieces

330ml bottle beer

½ cup beef gravy powder

500g red potatoes, cut into 5mm thick slices

½ cup grated parmesan, plus extra to serve

Method

Step 1

Heat an oiled, large frying pan over a medium-high heat. Add vegetable mix. Cook, stirring, for about 5 mins or until softened. Transfer to the removable bowl of a 5 to 6-litre capacity slow cooker.

Step 2

Season beef with salt and pepper. Add to same, hot, oiled pan two batches. Cook, turning, for about 6 mins, or until browned. Transfer to slow cooker.

Step 3

Add beer to frying pan. Bring to a simmer and use a wooden spoon to scrape up any cooked bits sticking to the base. Pour over beef and vegetables in slow cooker.

Step 4

Mix gravy powder with 1¼ cups hot water in a small heatproof jug until smooth. Add to slow cooker. Stir to combine. Cover with lid.

Step 5

Cook on High for 2 hours (or Low for 3-3½ hours), or until beef is tender.

Step 6

Arrange potato slices over beef mixture, slightly overlapping. Sprinkle with parmesan. Cover with lid. Cook on High for a further 1 hour, or until potatoes are tender.

Step 7

Serve with extra parmesan and mashed peas (optional).

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