The day I decided to make this Beef and Vegetable bake, I had just come from work and as you can imagine, standing up for another hour or 2 to cook was the last thing I wanted to do. So I thought why not just put everything I feel like into a baking tray and go sit down. Tell you what…? That’s exactly what I did and it was delish!
Bakes are a wife/ mum staple because of the sheer ease when it comes to food prep. Ideal after a long hard day especially if there is more work to do at home. Heck, I feel they are even ideal for a single lifestyle because you can make a big batch and freeze for multiple meals (I love that). I usually just season with black pepper and BBQ spice (it’s not the sweet type).
Seasoning: Another favourite to season with is Jikelele, which is a South African soup seasoning and thickener to get that nice consistency, Don’t worry what the carton says…chicken flavour can flavour beef and vice versa..yes I said it. I also add some tomatoes and water either before cooking or halfway through cooking.
Meat: I’m in actual love with BBQ Chuck Steak from our shop. Now there a couple of reasons why I love to use BBQ Chuck Steak from our shop. Firstly, it’s one of the softer and more versatile cuts of meat on our selection. And my favourite part is we cut it about 1cm in thickness resulting in a really quick to cook steak fit for all purposes. You basically can’t go wrong.
Vegetables: Any Vegetable that doesn’t cook to fast or start to lose colour, texture and shape 10/15 minutes into cooking is game. If you would like to add softer vegetables it’s absolutely fine to do so towards the end f your cooking.
Super Apple 