Beef and red wine casserole
(at time of publication)
- 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
- 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.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 3g
Dietary fibre 6g
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