Casserole | CrossFit Ignite Sydney

Simple Paleo Beef Casserole

It is winter and that means yummy Casseroles. Try this easy, tasty recipe. If you want to
mix up the flavors just use different vegetables.

Simple Paleo Beef Casserole
(Serves 4-6)

Ingredients
2 tbsp olive oil
1.5kg diced beef chuck or blade steak
2 large onions – cut into thin wedges
2 leeks – white part only, sliced
2 garlic cloves – crushed
4 sticks celery – trimmed, sliced
2 large carrots – peeled, cut into 3cm piece
2 x 425g cans diced tomatoes (make sure your tinned food has no added sugar or
additives)
1/4 cup red wine
1 cup beef stock

Cooking Method
1. Heat 1 tablespoon oil in a large saucepan over high heat
2. Cook beef in 4 batches, stirring until browned, then transfer to a plate
3. Reduce heat to medium and add remaining oil, onions, leeks, garlic, celery and carrots
to pan
4. Cook, stirring often, for 5 minutes
5. Return beef to pan with tomatoes, wine and stock
6. Bring to the boil, and then reduce heat to low and simmer, covered for 1 hour.
7. Uncover and simmer gently, stirring occasionally for 30 minutes or until beef is tender.
8. Serve with a side salad

Mediterranean chicken casserole

The winter is here and it’s time to start using your casserole dish again.

Ingredients
serves 4

2 tsp olive oil
8 chicken legs (grass fed)
1 large brown onion, halved, thinly sliced
3 celery sticks, trimmed, cut into 2cm-thick slices
2 garlic cloves, crushed
200g button mushrooms, thickly sliced
2 x 400g cans diced Italian tomatoes
½ cup chicken stock
150g (1 cup) broad beans, thawed, peeled
1 tbsp fresh thyme leaves
Freshly ground black pepper

Method
Preheat oven to 180°C. Heat the oil in a non-stick frying pan over medium heat. Add the chicken and cook, turning occasionally, for 5 minutes or until brown all over. Transfer chicken to a 2L (8-cup) capacity ovenproof casserole dish.

Add onion and celery to the frying pan and cook, stirring for 5 minutes or until soft. Add garlic and mushroom and cook, stirring for 2 minutes or until mushrooms are tender. Add tomato and stock and bring to the boil. Remove from heat. Add to casserole dish with the chicken.

Cover the casserole dish with a tight-fitting lid or foil. Bake in oven for 35 minutes or until chicken is tender.

Add broad beans and half the thyme and cook for a further 10 minutes or until broad beans are tender. Remove from oven. Taste and season with pepper.

Spoon casserole into a large serving bowl. Sprinkle with remaining thyme and serve with cauliflower mash.