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Tomato and Olive Beef Casserole

Jolie Wiener
By: Jolie Wiener
November 14, 2019


Winter is right around the corner, which means let’s smell up the house with this warm beef casserole. A dish the family will love coming home to and that will warm you up just from the smell! Simple, quick, and delicious, this will surely be a family favorite throughout the winter!

Servings: 4


2 tablespoons plain flour

4 silver tip steaks 

1 tablespoon olive oil

1 medium brown onion, halved, thinly sliced

1 large carrot peeled and chopped

2 celery stalks, chopped

2 garlic cloves, crushed

1 cup chicken stock

1 400g can diced tomatoes

2 tablespoons fresh oregano leaves

1/2 cup pitted kalamata olives


  1. Place flour on a plate. Toss steak in flour, shaking off excess. Transfer to a plate. Heat half the oil in large heavy-based saucepan over medium-high heat. Cook lamb, in batches, for 3 minutes each side or until browned. Set aside on a plate.
  2. Heat remaining oil in pan. Add in onion, carrot and celery. Cook, stirring, for 5 minutes or until vegetables are tender. Add in garlic. Cook and stir.
  3. Stir in stock and tomatoes. Return steak to pan. Cover. Bring to the boil. Reduce heat to low. Simmer for 30 minutes. Remove lid. Simmer for 30 minutes or until steak is cooked through.
  4. Add in oregano and olives! Serve and enjoy!

Nutrition Facts: Per Serving 

KCal: 425 

Fat: 19g (total) 

Carbohydrates: 8g

Protein: 48g

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