Hearty Corned Beef Casserole

When I was little my Dad used to make this for me and my sister, before she turned vegetarian that is.  We’d have it for Sunday tea or it would be ready and waiting for us when we came home from school, bubbling on the stove.  It’s a warming stew with winter vegetables and chunky corned beef – what’s not to like?!

Easy to make and a good budget option.  Serve with a nice crusty bread to dip in.

Serves – a family of four (with left overs)

Preparation time – 10 minutes

Cooking time – 40 minutes

Little helpers – Help measure out the ingredients and add to the pan

Ingredients

1 knob of butter
1 Leek
1 Small Swede
4 Carrots
4 Potatoes
1 340g tin of corned beef
1 400g tinned tomatoes
300 ml chicken stock (or vegetable stock)
1 tablespoon of tomato puree
1 tablespoon of mixed herbs
300 ml chicken stock (or vegetable stock)

Method

Cut the leek in half lengthways and clean under the tap, getting rid of all the grit, then slice.

Heat the butter in a large casserole pot over a medium heat and add the leeks, frying until soft (about 4 minutes).

Meanwhile peel and chop all the remaining vegetables into medium chunks then add to pan.  Cover with the stock and bring to the boil.  Then allow to simmer for about 30 minutes.

Add the tin of chopped tomatoes and stir in, along with the tablespoon of puree.  Cook for a further 5-10 minutes, or until all the vegetables are tender.

Then blitz the casserole for a couple of seconds, just to thicken the sauce but making sure you are still left with plenty of chunky vegetables.

Return to the heat and add the mixed herbs.

Then cut the corned beef into chunky chunks and add to the stew.  Season to taste and serve in bowls with crusty bread.

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