Pepperberry Casserole

Cook Time: 3 hours
Total Time: 3 hours
4 servings


  • 50 g margarine
  • 500 g chuck/casserole steak
  • 1 large onion
  • 2 potatoes
  • 2 carrots
  • 1 parsnip
  • 1 stick celery
  • 1 tablespoon flour
  • 1¼ litre beef stock
  • 2 tablespoons tomato paste
  • ½-1 tablespoon Worcestershire sauce
  • 1 dessertspoon pepperberry, crushed
  • 1 dessertspoon Bush Tomato, crushed (optional)


Brown the meat in 15 g of the margarine and in several batches. Melt the rest of the margarine and add the flour. Stir until it browns a little. Remove from heat and gradually add the stock while whisking. Add the tomato paste, Worcestershire sauce, salt and Tasmannia Pepper. Bring to the boil while stirring. Add meat and bring back to the boil, let it simmer for 1½ -2 hours. Add the vegetables and cook for a further 30 minutes without a lid. Add the bush tomato for the last 15 minutes. Serve with rice. TIP: You can reduce the amount of meat and add more vegetables.