Start stewing! A great winter warmer is here.
Ingredients
- 2 tablespoons olive oil
- 750g gravy beef, trimmed, cut into 3cm cubes
- 8 eschalots, peeled
- 2 garlic cloves, crushed
- 4 middle bacon rashers, trimmed, chopped
- 200g button mushrooms
- 2 medium carrots, peeled, halved, sliced
- 2 tablespoons plain flour
- 2 cups red wine
- 1 cup Massel beef stock
- 1 bouquet garni
- Mashed potato, to serve
Method
- 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.
- 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.
- 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
2201 kj
Energy
23g
Fat Total
6g
Saturated Fat
3g
Fibre
57g
Protein
156mg
Cholesterol
1106.29mg
Sodium
3g
Carbs (sugar)
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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