Rich beef and wine casserole recipe
Warm up a cold winter's day with this delicious beef and red wine casserole. Wintery root veg such as swede and carrots, and aromatic rosemary and thyme meld together beautifully after several hours in the slow cooker.
See method- Serves 6
- 10mins to prepare, 5hrs to cook
- 320 calories / serving
- Healthy
- Dairy-free
Ingredients
- 750g diced braising steak
- 3tbsp plain flour
- 2 onions, thickly sliced
- 2 stalks celery, cut into 1-2cm pieces
- 2 medium-large carrots, peeled and cut into 2cm chunks
- ½ small swede, peeled and cut into 2cm chunks
- 1 bay leaf
- 2 stalks thyme or rosemary
- 2tbsp Worcestershire sauce
- 2tbsp tomato puree
- 500ml red wine
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Shop ingredientsEach serving contains
- Energy
- 1340kJ 320.0kcal
- Fat
- 8g
- Saturates
- 3g
- Sugars
- 11g
- Salt
- 0.5g
of the Reference intake
Carbohydrate 19.8gProtein 30.2gFibre 4.3g
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- Preheat the slow cooker. Toss the beef in the flour and put into the slow cooker dish along with the onions, celery, carrots, swede and herbs. Mix together the red wine, Worcestershire sauce and tomato puree. Pour into the slow cooker dish and mix well. Season with salt and pepper and cover with a lid.
- Cook on high for 4 hours or low for 8 hours. Once cooked remove the bay leaves and thyme or rosemary stalks and serve.
- See more Beef recipe
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
