Beef & Vegetable Casserole for the Remoska

Made using a Remoska.


  • 500g (1lb 2oz) stewing beef cut into 1cm (½”) pieces
  • 500g (1lb 2oz) mixed onions, carrots, courgettes, red and green peppers and celery cut into 2.5cm (1″) pieces
  • 1 clove of garlic, crushed
  • 1 tbsp tomato puree
  • 1 tin chopped tomatoes
  • salt and pepper
  • 25g (1oz) oil
  • 25g (1oz) flour
  • 500ml (1pt) stock or water


  1. Heat the oil and seal the beef and vegetables in a suitable pan. Add garlic, tomato puree, salt and pepper. Sprinkle over flour and continue cooking for 2 minutes.
  2. Add tin of tomatoes and stock, heat until simmering and pour into the Remoska. Stew for about 1 hour, stirring occasionally from sides of pan, until the meat is tender.