Beef Casserole with Sweet Potato



Learn how Hayden Quinn and Em Rusciano cook up a hearty Beef casserole with sweet potato and chick peas. A fantastic comfort dish perfect for the whole family!

For more recipes visit http://www.BeefandLamb.com.au

Recipe

Prep time: 15 mins
Cook time: 2 hrs
Serves: 4

Ingredients

600 g chuck, trimmed
2 tsp olive oil
1 onion, chopped
2 tsp sweet paprika
2 tsp ground cumin
750 ml bottled tomato passata sauce
½ cup water
3 roma tomatoes, chopped
1 large sweet potato, cut into large chunks
400 g can chickpeas, drained

To serve
1 cup couscous as per packet instructions
1 zucchini grated and squeezed of excess moisture
2 tbsp coriander leaves, picked

Method

1. Cut beef into 2.5cm-3cm cubes. Season with salt and pepper, coat with a little oil and mix. Heat a large frypan over medium-high heat. Brown beef in 2 batches. Remove and place in a heavy-based pot.

2. Reduce heat in frypan, add oil, onion and spices, cook for 2 mins. Add passata and water, stir until it boils. Pour over the beef, add tomatoes and sweet potato.

3. Partially cover pot and cook over a low heat on the stove top. Simmer until meat is very tender, about 2 hours. Stir occasionally, add a little water if needed as it cooks. Add chickpeas to warm through in the last 10 mins. Serve with zucchini tossed through couscous and coriander leaves.

Tips

Don’t rush the initial stage of browning the meat. This will make your stew rich in colour and flavour.

Simmer the stew gently, stir occasionally and if needed, adjust the heat as it cooks. Taste it to see if it’s ready. When it’s done the meat should be tender enough to fall apart easily with a fork.

To find out what else Hayden has been up to visit http://www.youtube.com/HaydenQuinnTV

Soy, Ginger & Honey Braised Beef



Learn how Hayden Quinn and Ita Buttrose cook a melt-in-your-mouth braised beef with soy, ginger and honey. Top if off with some asian veggies & coriander for a delicious meal!

For more recipes visit http://www.BeefandLamb.com.au

Recipe

Prep time: 15 mins
Cook time: 2 hours
Serves: 4

Ingredients

800 g beef chuck steak, fat trimmed
1 tbsp oil
1 large onion, chopped
½ tsp ground cinnamon
½ tsp Chinese 5-spice powder
2 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp honey
1 tbsp grated fresh ginger
3 garlic cloves, crushed or finely chopped
4 cups sliced mixed vegetables (red capsicum, bok choy, snow peas, baby corn)
1 tsp sesame oil
2 tbsp fresh coriander, chopped
2 cups steamed brown rice, to serve

Method

1. Heat large non-stick frying pan. Add half the oil and cook onion until softened. Place in saucepan or flameproof casserole dish. Heat remaining oil and brown beef in two batches over high heat. Add cinnamon and Chinese 5-spice and stir to combine. Place in saucepan along with soy sauce, oyster sauce, honey, ginger, garlic and ½ cup (125ml) water. Stir to combine.

2. Bring to the boil, reduce heat to very low, cover, and simmer for 1 ½ – 2 hours or until tender. Remove lid and increase heat to reduce and thicken sauce if necessary.

3. Steam vegetables until just tender and toss through sesame oil. Sprinkle braised beef with coriander and serve with the steamed rice and the vegetables.

To find out what else Hayden has been up to visit http://www.youtube.com/HaydenQuinnTV

Spicy Beef Tacos



Watch as Hayden Quinn and Eamon Sullivan whip up spicy beef chuck tacos. A quick and simple recipe that you can throw together for all occasions!

For more recipes visit http://www.BeefandLamb.com.au

Recipe

Prep time: 20 minutes
Cook time: 2 hours 15 minutes
Serves: 4

Ingredients

600 g chuck steak, diced
1 onion, sliced
2 bay leaves
3 tsp smoked paprika
½ tsp dried chilli flakes
4 cloves garlic, chopped
2 cups beef stock
400 g tin diced tomatoes
400 g tin black beans, drained

Salad

2 corn cobs
2 ripe avocados, chopped
100g feta cheese, crumbled
¼ cup coriander leaves
2 tbsp lime juice

To serve
Soft tortillas, warmed

Method

1. Preheat oven to 170°C. Place a casserole over a medium high heat. Mix the beef with some olive oil and fry in batches for 6 minutes or until coloured. Place all of the meat back in the pan and add the onion, bay leaves, smoked paprika, chilli flakes and garlic and cook for 1 minute.

2. Add the stock and tomatoes and bring up to the boil. Cover, and place in the oven for 2 hours or until the meat is tender.

3. Add the black beans and cook, covered, for a further 15 minutes. Season to taste with salt and pepper and shred beef using two forks.

4. Meanwhile grill the corn until slightly blackened, cool and remove kernels. To make the salad take the corn and gently toss through avocado, cheese, coriander and lime juice.

5. When ready to serve prepare tortillas to packet instructions and top with beef and some salad.

Tips

1. For a less spicy version, try ¼ tsp dried chilli flakes or simply omit them.

2. Tinned black beans are often found in the Mexican food section of your supermarket, rather than with the other tinned beans.

To find out what else Hayden has been up to visit http://www.youtube.com/HaydenQuinnTV

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