Beef and red wine casserole

Beef and red wine casserole
  • Serves: 4
  • Prep. time: 30 mins
  • Cook time: 2-2½ hours
  • Total time: Over 60 Minutes
  • Syns per serving:
    • 1
    • 1
  • Difficulty Rating: 1

Enjoy meltingly tender beef and chunky vegetables in a rich red wine sauce – a lovely autumn supper.

ingredients

  • 800g lean stewing beef, all visible fat removed, cut into bite-sized pieces
  • 4 garlic cloves, peeled and crushed
  • 4 large carrots, peeled and cut into large chunks
  • 3 large leeks, thickly sliced
  • 4 celery sticks, cut into large pieces
  • 800ml beef stock
  • 100ml red wine
  • 400g can chopped tomatoes with herbs
  • 1 bay leaf
  • 2 tsp dried mixed herbs
  • salt and freshly ground black pepper

method

  1. Preheat the oven to 170°C/150°C Fan/Gas 3.
  2. Place the beef in a heavy-based casserole dish with the garlic, carrots, leeks and celery.
  3. Stir in the stock, wine and tomatoes and add the bay leaf and mixed herbs. Season well and bring the mixture to the boil over a high heat.
  4. Cover tightly and transfer the casserole to the oven and cook for 2 - 2½ hours or until the beef is meltingly tender.

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