Beef and red wine casserole

Beef and red wine casserole

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Looking for interesting, healthy ways to lump your vegie intake? direct this hearty beef and red wine casserole - its full of mushrooms, carrots and potatoes.

The ingredient of Beef and red wine casserole

  1. 1kg beef chuck steak
  2. 1/3 cup seasoned plain flour
  3. 2 tablespoons olive oil
  4. 1 cup red wine
  5. 1 1/4 cups Massel beef heap
  6. 12 pickling onions, peeled
  7. 500g carrots
  8. 250g button mushrooms
  9. 400g chat potatoes, halved

The instruction how to make Beef and red wine casserole

  1. Preheat oven to 160u00b0C. Cut 1kg chuck steak, into 2.5cm pieces and dust similar to 1/3 cup seasoned plain flour. Heat 2 tablespoons olive oil in a stoveproof and ovenproof dish more than medium-high heat. Cook meat in 4 batches, adding oil if needed. Remove all meat from pan.
  2. buildup heat to high. amass 1 cup red wine. Bring to boil, scraping base of pan to separate sediment. mount up 1 1/4 cups beef stock. Bring to the boil. sever from heat.
  3. accumulate 12 pickling onions, peeled, 500g carrots, cut into 4cm pieces, 250g button mushrooms and 400g chat potatoes, halved. Return the beef to the pan. Toss until combined. Bake for 2 hours or until the meat is tender. bolster behind crusty bread.

Nutritions of Beef and red wine casserole

fatContent: 656.055 calories
saturatedFatContent: 24 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 40 grams carbohydrates
fibreContent: 19 grams sugar
proteinContent:
cholesterolContent: 58 grams protein
sodiumContent: 155 milligrams cholesterol

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