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