Paradise Casserole by June

Submitted by Jewelies

"Another of Mums casseroles that she use to cook often."

 

• Ready In: 2hrs 15mins
• Ingredients: 15
• Serves: 4-6

ingredients

• 1 kg chuck steak (or blade steak)
• 2 tablespoons flour
• 1⁄2 teaspoon ginger powder
• 1 teaspoon salt
• pepper
• 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

directions

1. Preheat oven to 150°C.
2. Soak raisins in 1/2 cup reserved pineapple liquid.
3. Combine flour and ginger powder.
4. Cut steak into cubes and toss in flour mixture.
5. Brown in oil.
6. Place in oven dish.
7. Saute celery and onions.
8. Place in oven dish.
9. Add stock, vinegar, tomatoes, brown sugar, salt and pepper.
10. Cover and cook for about 2 hours or until cooked to your liking.
11. During the last 30-40 minutes add carrots, crushed pineapple and soaked raisins.

Reviews

[Michelle_My_Belle]

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.

 

[Baby Kato]

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.

 

[Acerast]

I can understand why your mum cooked this often...it is wonderful! The flavor was simultaneously sweet and savory with every bite. I used a can of chopped tomatoes and their juice and I did not add the soaking liquid from the raisins. Thanks Jewelies for this little visit to "paradise"!

 

[echo echo]

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.