Beef Casserole With Red Wine
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.
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