Paradise Casserole by June
Another of Mums casseroles that she use to cook often.
- Ready In:
- 2hrs 15mins
- 1 kg chuck steak (or blade steak)
- 2 tablespoons flour
- 1⁄2 teaspoon ginger powder
- 1 teaspoon salt
- 2 tablespoons peanut oil
- 2 stalks celery, sliced
- 3 onions, sliced
- 6 medium carrots, sliced
- 425 g tomatoes
- 1 cup stock
- 1⁄3 cup vinegar
- 1⁄2 cup brown sugar
- 425 g crushed pineapple, drained and liquid reserved
- 1⁄2 cup raisins
- Preheat oven to 150°C.
- Soak raisins in 1/2 cup reserved pineapple liquid.
- Combine flour and ginger powder.
- Cut steak into cubes and toss in flour mixture.
- Brown in oil.
- Place in oven dish.
- Saute celery and onions.
- Place in oven dish.
- Add stock, vinegar, tomatoes, brown sugar, salt and pepper.
- Cover and cook for about 2 hours or until cooked to your liking.
- During the last 30-40 minutes add carrots, crushed pineapple and soaked raisins.
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The only sub I made in this recipe was canola for peanut oil. I followed echo's crock pot directions instead of cooking in the oven. I might like to chop some potatoes very small and throw them in too next time. I loved it, except maybe for the raisins, but the sweet and tart went very well together, reminded me of the stew I'm used to eating growing up but with a twist. Defiantly will make again.
What a great meal. I loved the textures in this quick and easy to make casserole. What a treat to taste all the individual flavors. The meat was tender and succulent, the vegetables were a perfect match, while the gravy was devine. I used whole tomatoes and pineapple chunks. Thanks for sharing this hearty, savoury treat, Jewelies. I will also be making this often.
I substituted green pepper slivers for the celery and canola oil for the peanut oil. I also cut the brown sugar to 1/3 cup. After browning the meat, I cooked on low in the crockpot for about 8 hours, adding the carrots, pineapple and raisins in the last hour. So far, I've just had one small helping: it was delectable and the meat was falling-apart tender. It is still sweet but the offset of the vinegar keeps that from being a problem (at least for my taste). I'm leaving the leftovers to sit another day as experience has told me that dishes like this tend to get even better with time. A real treat, especially for pineapple lovers like me.