Beef & Mushroom Casserole
"From May/June '17 Australian B.H.& G. Diabetic Living."
Ingredients
Nutritional
- Serving Size: 1 (606.6 g)
- Calories 597.4
- Total Fat - 32.8 g
- Saturated Fat - 12.4 g
- Cholesterol - 132.5 mg
- Sodium - 871.5 mg
- Total Carbohydrate - 35 g
- Dietary Fiber - 8.2 g
- Sugars - 8.9 g
- Protein - 40 g
- Calcium - 103.9 mg
- Iron - 5.5 mg
- Vitamin C - 30.3 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 140C (fan forced).
Step 2
Heat half the oil in a large heavy based stovetop-proof and ovenproof dish over medium high heat.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Stir in the beans and return to the oven for 15 minutes.
Step 7
Serve the casserole sprinkled with a little parsley, if you like.
Tips
No special items needed.