Tamarillo Steak Casserole
Indulge in the bold, tangy flavors of Tamarillo Steak Casserole, a hearty and comforting dish that’s perfect for any occasion. This unique recipe showcases tender cubes of beef steak simmered to perfection in a rich, savory sauce made with tamarillos (also known as tree tomatoes), which add a distinctively sweet and tart profile. Paired with wholesome vegetables like carrots, celery, and onion, and infused with aromatic thyme and Worcestershire sauce, this casserole combines irresistible depth of flavor with nourishing ingredients. The dish is slow-cooked for maximum tenderness, making it an excellent candidate for oven braising. Garnished with fresh parsley and served alongside mashed potatoes, rice, or crusty bread, it’s a true crowd-pleaser. Whether you’re a fan of slow-cooked beef recipes or looking to experiment with tamarillos, this rustic casserole is a delightful fusion of comfort food and culinary adventure.
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Recipe Information
Ingredients
- 600 grams beef steak (e.g., sirloin or rump)
- 4 whole tamarillos (tree tomatoes)
- 1 large onion
- 3 whole garlic cloves
- 500 milliliters beef stock
- 400 grams canned diced tomatoes
- 2 medium carrots
- 2 medium celery stalks
- 2 tablespoons worcestershire sauce
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (for garnish)
Instructions
Preheat your oven to 180°C (350°F).
Peel and slice the tamarillos by blanching them in boiling water for 1-2 minutes, then shocking them in ice water to easily remove the skins. Cut them into quarters and set aside.
Cut the steak into bite-sized cubes and season with salt and pepper. Toss the steak pieces in flour until lightly coated.
In a large, oven-safe casserole dish or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Brown the steak in batches to avoid overcrowding, then set aside.
Add the remaining olive oil to the same dish and sauté the diced onion, minced garlic, sliced carrots, and celery until softened, about 5-6 minutes.
Stir in the dried thyme and Worcestershire sauce and cook for 1 minute until fragrant.
Return the browned steak to the dish along with the beef stock, diced tomatoes, and tamarillos. Stir until well combined.
Bring the mixture to a simmer, then cover the casserole dish with a tight-fitting lid or foil.
Transfer the dish to the preheated oven and bake for 1.5-2 hours, or until the steak is tender and the sauce has thickened.
Remove the casserole from the oven and let it rest for 5-10 minutes before serving.
Garnish with chopped fresh parsley and serve with mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 6.5 g | 33% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 872 mg | 38% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 7.3 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 803 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
