Casseroles, stews

Beef and red wine casserole

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Serves: 4
Time to make: 6 hrs 15 mins
( Hands-on time: 15 mins )
Total cost: $ 14.80 / $ 3.70 per serve

(at time of publication)


Beef and red wine casserole

  • Ingredients

  • Nutrition Info.(per serve)

  • oil spray
  • 550g lean beef, diced
  • 2 tablespoons flour
  • 2 onions, thinly sliced
  • 3 cloves garlic, crushed
  • 2 carrots, scrubbed, sliced
  • 2 stalks celery, thinly sliced
  • 1 parsnip, diced
  • 1 swede, diced
  • 1/4 cup no-added-salt tomato paste
  • 400g can diced tomatoes
  • 1 bouquet garni
  • 2 cups salt-reduced liquid beef stock made with 1 1/2 teaspoons salt-reduced beef stock powder and 2 cups water
  • 1 cup red wine

  • Nutrition Info

    • Kilojoules 1530kJ

    • Calories 365cal

    • Protein 37g

    • Total fat 10g

    • Saturated fat 3g

    • Carbohydrates 20g

    • Sugars 17g

    • Dietary fibre 6g

    • Sodium 600mg

    • Calcium 110mg

    • Iron 5.5mg

    Instructions

    1 Heat a non-stick frying pan with a little oil spray. Cook beef in batches to evenly brown.

    2 Place meat in the slow cooker with the remaining ingredients – adding stock and wine last. Stir well. Cook on low for 5½-6 hours.

    3 Stir well and leave to stand for 20 minutes.


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    Serving suggestion

    Serve with fresh herbs such as parsley.

    Variations

    Make it gluten-free: Use gluten-free stock and replace flour with 2 teaspoons gluten-free cornflour. Check tomato paste is gluten free.

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    Author: Sarah Swain - Food writer, stylist and recipe creator
    First published: Jul 2011
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