Servings: 4 · Prep Time: 4 mins · Cooking Time: 85 mins
Total Time: 89 mins
Dinner | Keto
This beef casserole has a rich tomato and balsamic sauce and is complemented by aromatic fennel. Perfect served alongside a portion of cauliflower rice or with keto bread for dipping! This makes for a great batch cooking option - perfect for freezing for future meals.
Ingredients
- beef (500g diced)
- fresh thyme (5 sprigs)
- beef stock (3 cups)
- balsamic vinegar (2 tbsp)
- celery stalks (2 medium roughly chopped)
- fennel (1/2 cup roughly chopped)
- garlic (1 clove finely sliced)
- white onion (1 medium finely diced)
- olive oil (1 tbsp)
- tomato pur�e (1 tbsp)
- tomatoes (1/3 chopped)
Method
Add the olive oil to a large casserole dish over a medium heat. Add the beef and cook until browned all over. Remove from the pan with a slotted spoon and set aside.\n\nAdd the onion, garlic and celery to the pan. Sweat gently until tender.\n\nAdd the fennel and thyme and stir well to combine. Cook for a further minute or two until fragrant.\n\nAdd the tomato pur�e and balsamic vinegar and stir well to coat the vegetables.\n\nReturn the beef to the pan and stir well.\n\nAdd the chopped tomatoes and stock and bring to a gentle boil.\n\nReduce to a simmer, cover and cook gently for an hour.\n\nUncover and simmer for a further 10 minutes. Discard thyme stalks to serve.\n