- 0:15 Prep
- 2:24 Cook
- 4 Servings
- Capable cooks
Start stewing! A great winter warmer is here.
Ingredients
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2 tablespoons olive oil
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750g gravy beef, trimmed, cut into 3cm cubes
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8 eschalots, peeled
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2 garlic cloves, crushed
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4 middle bacon rashers, trimmed, chopped
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200g button mushrooms
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2 medium carrots, peeled, halved, sliced
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2 tablespoons plain flour
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2 cups red wine
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1 cup Massel beef stock
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1 bouquet garni
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Mashed potato, to serve
Method
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Step 1Preheat oven to 180°C/160°C fan-forced. Heat half the oil in a large, heavy-based, flameproof casserole dish over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.
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Step 2Heat remaining oil in dish. Add eschalots, garlic, bacon, mushrooms and carrot. Cook, stirring, for 5 minutes or until eschalots start to soften. Return beef to dish. Add flour. Cook, stirring, for 1 minute.
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Step 3Stir in wine and stock. Add bouquet garni. Cover dish. Bring to the boil. Transfer to oven. Bake for 2 hours or until beef is tender. Remove and discard bouquet garni. Serve with mashed potato.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
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2201 kj
Energy
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23g
Fat Total
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6g
Saturated Fat
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3g
Fibre
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57g
Protein
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156mg
Cholesterol
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1106.29mg
Sodium
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3g
Carbs (sugar)
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7g
Carbs (total)
All nutrition values are per serve
Notes
You could cook the casserole at 160C/140C for 3 hours. You could use beef chuck, skirt, topside or blade instead of gravy beef.
- Author: Claire Brookman
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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