Beef and thyme casserole
(at time of publication)
- 400g chuck steak, fat trimmed and cut into bite-sized pieces
- 2 tablespoons plain flourall purpose flourX
- 2 tablespoons olive oil
- 1 leek, sliced
- 4 carrots, chopped
- few sprigs thyme
- 1 large kumarasweet-potatoX, chopped
- ½ cup red wine
- 2 cups beef stock
- large handful shredded savoy cabbage
1 Put meat into a shallow dish. Dust with flour and season with salt and pepper. Heat 1 tablespoon of oil in a large flameproof casserole dish. Add floured beef – do this in two batches if the pan looks crowded – and fry for 6-8 minutes, stirring, until browned. Remove beef from pan and set aside.
2 Preheat oven to 170°C. Add remaining oil, leek, carrots, thyme and kumara to casserole dish. Fry for 10-15 minutes, until lightly coloured and slightly softened.
3 Add wine and bubble for 1-2 minutes, until reduced by half, then add beef stock. Cover and bring to the boil, then transfer to the oven and cook for 1 hour 20 minutes, until beef and veges are tender. Put casserole back onto the hob over a low heat and stir in cabbage. Cover and simmer for 5 minutes, until cabbage is cooked.
Nutrition Info (per serve)
Total fat 12.1g
–Saturated fat 3g
Dietary fibre 5g
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