Beef Casserole With Red Wine

beef casserole with red wine

Beef Casserole With Red Wine

No ratings yet
This beef casserole with red wine is a great way to use leftover beef roast, and the addition of carrots and bacon adds to the flavor.
Servings: 4
Calories: 732

Ingredients
 

  • 1 1/2 lb lean braising steak
  • 3 rashers streaky bacon
  • 1 onion
  • 2 carrots
  • 1 oz butter
  • 2 tbsp vegetable oil
  • 2 cloves garlic chopped
  • 1 oz plain flour
  • 2 tbsp tomato puree
  • 3/4 pint dry red wine
  • 1/4 pint beef stock
  • 2 bay leaves
  • salt and pepper
  • 12 shallots
  • 8 oz button mushrooms

Instructions

  • Cut braising steak into 2.5 cm (1 in) cubes. Chop bacon, onion and carrots.
  • Melt butter in a large frying pan, add meat and saute for 3 - 4 mins, until browned on all sides.
  • Heat the oil in a large, flameproof casserole, add bacon and cook for 2 - 3 mins.
  • Add the onion, garlic, and carrot and saute for 5 mins.
  • Add meat, flour, tomato puree, wine, stock, bay leaves and seasoning.
  • Bring to boil, cover and simmer for 1 1/2 hours.
  • Add the shallots and cook for a further 30 mins.
  • Add mushrooms and cook for a further 30 mins. Serve hot.
Calories: 732 kcal
Carbohydrates: 29 g
Protein: 42 g
Fat: 44g
Saturated Fat: 18 g
Trans Fat: 1 g
Cholesterol: 130 mg
Sodium: 925 mg
Potassium: 1163 mg
Fiber: 5 g
Sugar: 10 g
Vitamin A: 5352 IU
Vitamin C: 12 mg
Calcium: 69 mg
Iron: 5 mg
Ingredients Beef, Braising Steak
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published.

Recipe Rating