- 0:15 Prep
- 2:00 Cook
- 4 Servings
- Capable cooks
Looking for interesting, healthy ways to increase your vegie intake? Try this hearty beef and red wine casserole – its full of mushrooms, carrots and potatoes.
Ingredients
- 1kg beef chuck steak
- 1/3 cup seasoned plain flour
- 2 tablespoons olive oil
- 1 cup red wine
- 1 1/4 cups Massel beef stock
- 12 pickling onions, peeled
- 500g carrots
- 250g button mushrooms
- 400g chat potatoes, halved
Method
- Step 1Preheat oven to 160°C. Cut 1kg chuck steak, into 2.5cm pieces and dust with 1/3 cup seasoned plain flour. Heat 2 tablespoons olive oil in a stoveproof and ovenproof dish over medium-high heat. Cook meat in 4 batches, adding oil if needed. Remove all meat from pan.
- Step 2Increase heat to high. Add 1 cup red wine. Bring to boil, scraping base of pan to remove sediment. Add 1 1/4 cups beef stock. Bring to the boil. Remove from heat.
- Step 3Add 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. Serve with crusty bread.
- High protein
- Low carb
- Lower gi
Nutrition
2745 kj
Energy
24g
Fat Total
7g
Saturated Fat
9g
Fibre
58g
Protein
155mg
Cholesterol
1178.74mg
Sodium
19g
Carbs (sugar)
40g
Carbs (total)
All nutrition values are per serve
- Author: Alison Roberts
- Image credit: John Paul Urizar
- Publication: Fresh Living
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