Rich Beef Casserole

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17 Ingredients

Number of servings

1.20kilograms gravy beef
2tablespoons plain flour
1/4 cup olive oil
4 rasher middle bacon, rind removed
2 carrots (to serve)
2tablespoons parsley
brown onion
parsnips
6 mushroom cups, thickly sliced
1kilograms soup pack
2 cloves garlic, crushed
1teaspoons dried oregano
1 cup red wine
1tablespoons wocestershire sauce
410grams tomato puree
425grams frozen whole green beans, cooked (to serve)
mashed potato (to serve)

Description

A rich melt-in-the-mouth stew which is packed with flavoursome veggies like parsnip and mushroom and served with creamy mash and beans.

Method

Step 1 of 3

Trim excess fat from meat and cut into 3cm pieces. Toss in flour to coat lightly. Heat 1 tbs of oil in a large heatproof casserole dish. Add bacon and fry until crisp. Remove. Heat remaining oil and cook beef in batches until well browned. Remove.

Step 2 of 3

Peel and roughly chop vegetables in the soup pack. Add to pan with garlic and oregano. Cook for 5 mins until golden. Drain off any oil. Add wine and sauce and stir with a wooden spoon to loosen sediment on base of pan.

Step 3 of 3

Return meat and bacon to the pan with mushrooms. Stir in tomato purée. Bring to the boil. Reduce heat to a gentle simmer, cover and cook for 1 1/2 -2 hrs, until meat is very tender. Serve with steamed beans and mashed potato.