Beef and red wine casserole

Author: Sarah Swain - Food writer, stylist and recipe creator

First published: Jul 2011

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Serves: 4

Time to make: 6 hrs 15 mins

Hands-on time: 15 mins

Ingredients

spray oil
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
¼ cup no-added-salt tomato paste
400g can diced tomatoes
1 bouquet garni
2 cups salt-reduced liquid beef stock made with 1 ½ teaspoons salt-reduced beef stock powder and 2 cups water
1 cup red wine

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.

Serve with fresh herbs such as parsley.

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

Calories 365cal

Kilojoules 1530kJ

Protein 37g

Total fat 10g

–Saturated fat 3g

Carbohydrates 20g

–Sugars 17g

Dietary fibre 6g

Sodium 600mg

Calcium 110mg

Iron 5.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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