January 02, 2018
Comfort Food, Main Dish, Casseroles,
Beef, Steak, Blade Steaks, Vegetables, Mushrooms, Easy/Beginner Cooking, Sunday Dinner, Winter, Oven Bake, Stove Top, Diabetic, No Eggs, Non-Dairy, Wine, Canned Tomatoes, Kosher Meat more
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"From May/June '17 Australian B.H.& G. Diabetic Living."
Preheat oven to 140C (fan forced).
Heat half the oil in a large heavy based stovetop-proof and ovenproof dish over medium high heat.
Season the beef with black pepper then toss in flour and add half the beef to the dish and cook on the stovetop, stirring often, for 2 to 3 minutes or until lightly browned and transfer to a plates, set aside and repeat with the remaining oil and beef.
Add the wine to the dish and increase the heat to high to deglaze and cook, sitrring and scraping base of the dish, for 2 minutes.
Now add the stock, tomato paste and crushed tomatoes and bring o a simmer, then return meat to the dish and stir in the mushrooms, carrots, potatoes, garlic and herbes and cover, transfer to the oven and cook stirring once, for 2 1/2 hours or until vegetables and meat and very tender.
Stir in the beans and return to the oven for 15 minutes.
Serve the casserole sprinkled with a little parsley, if you like.
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