Beef and Red Wine Casserole

6
Servings
30m
Prep Time
90m
Cook Time
2h
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (384.5 g)
  • Calories 371.4
  • Total Fat - 18.3 g
  • Saturated Fat - 4.5 g
  • Cholesterol - 108.3 mg
  • Sodium - 441.5 mg
  • Total Carbohydrate - 13.6 g
  • Dietary Fiber - 3.2 g
  • Sugars - 4.8 g
  • Protein - 36.8 g
  • Calcium - 58 mg
  • Iron - 4.1 mg
  • Vitamin C - 14.4 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to moderate, 180°C.

Step 2

Toss meat in seasoned flour, shaking off excess.

Step 3

Heat 2 tablespoons oil in a large flameproof casserole dish on high and brown meat in 3 batches for 3-4 minutes and then transfer meat to plate.

Step 4

Heat remaining oil in same casserole dish on medium and saute carrot, celery, onion and garlic for 3-4 minutes, until the onion is tender and return meat to casserole and stir in stock, tomatoes and wine, add thyme and bay leaves and season to taste and bring to boil, stirring.

Step 5

Transfer casserole to the oven and cook, covered, for 1 hour, then uncover and cook a further 30 minutes, until meat is very tender.

Tips & Variations


No special items needed.

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