Chunky Beef Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender slow-cooked beef simmered with root vegetables and squash in a rich, savory gravy with warm spices. Hearty and deeply flavored, made traditionally or in modern appliances. A comforting family dinner that freezes well.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- Olive oil cooking spray ((or olive oil))
- 900 g | 2 pounds braising steak (, cubed)
- 2 onions (, roughly chopped)
- 3 garlic cloves, (sliced)
- 3 carrots (, roughly chopped)
- 300 g (10 oz) butternut squash (, peeled and cubed)
- 3 tbsp tomato puree
- 2 tbsp sweetener (I used Sukrin Gold) (or brown sugar)
- 1 tsp salt
- pinch ground cloves
- 1 bay leaf
- 1 cinnamon stick
- 360 ml (1 ½ cups) beef stock (or low sodium beef broth)
- 3 tbsp balsamic vinegar
- 1 tbsp soy sauce (or Tamari for gluten free version)
- 2 tbsp flat leaf parsley (, chopped, to garnish)
- salt and pepper ( to season)
At a glance
PER SERVING · TIME 105M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 30m
- Sodium
- 1329mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1407mg
- Calcium
- 90mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1329MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.