This hearty beef casserole makes a great warming dish for the winter chill.
Ingredients
- 1 tablespoon olive oil
- 1kg beef chuck steak, cut into 3cm pieces
- 2 brown onions, coarsely chopped
- 2 celery sticks, coarsely chopped
- 1 carrot, peeled, coarsely chopped
- 2 garlic cloves, crushed
- 2 tablespoons plain flour
- 1 cup (250ml) dry red wine
- 2 cups (500ml) Massel beef stock
- 1 x 400g can chopped tomatoes
- 1 bouquet garni (see note)
Method
- Step 1Preheat oven to 150°C. Heat half the oil in a large flameproof casserole pan over medium-high heat. Add one-quarter of the beef and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Repeat in 3 more batches with remaining beef, reheating pan between each batch.
- Step 2Heat remaining oil in pan. Add the onion, celery, carrot and garlic and cook, stirring, for 5 minutes or until onion softens. Scatter the flour over the vegetable mixture and stir to combine. Cook, stirring, for 2 minutes or until well combined. Add the beef and red wine and bring to the boil. Cook, stirring, for 2 minutes or until wine reduces by half. Add the beef stock, tomatoes and bouquet garni and bring to a simmer. Remove from heat.
- Step 3Bake in preheated oven, loosely covered, stirring occasionally, for 1 1/2-2 hours or until beef is tender and sauce thickens slightly. Taste and season with salt and pepper. Serve with mashed potato, if desired.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1319 kj
Energy
13g
Fat Total
4g
Saturated Fat
3g
Fibre
36g
Protein
103mg
Cholesterol
457.26mg
Sodium
5g
Carbs (sugar)
8g
Carbs (total)
All nutrition values are per serve
Notes
Bouquet garni is a collection of herbs – usually bay leaves, parsley stalks and thyme, tied together with kitchen string, or in a muslin pouch. Bouquet garni are available from the spice section in supermarkets.
- Author: Sarah Hobbs – Food Editor, taste.com.au
- Image credit: Mark O'Meara
- Publication: Taste.com.au
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