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.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

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.

Step 3

Cut the steak into bite-sized cubes and season with salt and pepper. Toss the steak pieces in flour until lightly coated.

Step 4

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.

Step 5

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.

Step 6

Stir in the dried thyme and Worcestershire sauce and cook for 1 minute until fragrant.

Step 7

Return the browned steak to the dish along with the beef stock, diced tomatoes, and tamarillos. Stir until well combined.

Step 8

Bring the mixture to a simmer, then cover the casserole dish with a tight-fitting lid or foil.

Step 9

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.

Step 10

Remove the casserole from the oven and let it rest for 5-10 minutes before serving.

Step 11

Garnish with chopped fresh parsley and serve with mashed potatoes, rice, or crusty bread.

Nutrition Facts

Serving size	2005.1 grams (2005.1g)

Amount per serving	% Daily Value*
Calories	1900

Total Fat 122.40g	157%
Saturated Fat 39.90g	200%
Polyunsaturated Fat 6.30g
Cholesterol 368mg	123%
Sodium 5647mg	246%
Total Carbohydrate 67.70g	25%
Dietary Fiber 16.20g	58%
Total Sugars 32.10g
Protein 135.40g	271%

Vitamin D 0IU	0%
Calcium 381mg	29%
Iron 18mg	102%
Potassium 3797mg	81%

*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.

Source of Calories

Fat: 57.6%

Protein: 28.3%

Carbs: 14.1%