Beef and red wine casserole
5
Points®
Total time: 1 hr 55 min • Prep: 10 min • Cook: 1 hr 45 min • Serves: 4 • Difficulty: Easy
This is a rich and comforting casserole, perfect for a winter meal. Plus it's suitable to freeze so you'll have a mid-week meal up your sleeve.
Ingredients
Oil spray
2 x 3 second spray(s)
Onion
1 medium, coarsley chopped
Garlic
2 clove(s), crushed
Beef gravy steak, raw
625 g, cut into 3cm pieces
Plain flour
2 tbs
Whole tomato canned in tomato juice
400 g, chopped
Red wine
1 glass(es), (250ml)
Beef stock cube
1 individual, dissolved in 1 cup (250ml) hot water
Fresh thyme
2 tsp, chopped
Mushrooms
150 g, halved
Instructions
1
Preheat oven to 180°C. Spray a non-stick frying pan with oil. Add onion and cook, stirring for 5 minutes or until soft. Add garlic and cook for a further 30 seconds. Transfer to an ovenproof casserole dish.
2
Place meat and flour in a large bowl. Toss well to combine. Reheat frying pan over high heat. Spray with oil. Add meat and brown in 2 separate batches for 5 minutes or until golden. Transfer to casserole dish.
3
Reheat frying pan over medium heat. Add tomatoes, wine, stock, thyme and mushrooms. Bring to the boil and taste and season with salt and pepper. Transfer to casserole dish. Cover and cook in oven for 1½ hours or until meat is tender. Season to taste with salt and pepper. Spoon into serving bowls and serve immediately.
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