Stewing beef casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Stewing Beef, 350 gram(s)Onion, chopped or sliced, 184 gram(s)Carrot, 1 7" long carrot, 1 servingSwede, 95 gramDried Shitake Mushroom, 3 caps, 3 servingSchwartz Bouquet Garni Per satchel, 1 servingRegular Beer, 220 mlOXO Stock cube - Beef, 1 servingLea & Perrins Worcester Sauce, 3 tsp Water, tap, 220 mlPlain white flour (UK), 10 gTomato puree, 1 tbspKirkland Signature Olive Oil, 1tbspBay Leaf - whole leaf, 2 servingSalt and ground black pepper to taste
Brown meat in frying pan with olive oil and transfer to cast iron casserole.
Add bouquet garni, beef cube, beer, water, flour, bay leaf, tomato puree and heat on hob for 30 mins till boiling and stir well. Season with salt and ground black pepper
Tranfer to oven and slow cook at 150 deg C for two hours.
Cut carrot into 1" chunks, peel and slice onion. Add carrot, swede and onion to casserole and continue to cook at 100 deg C for a further two hour. Add mushrooms and coook for 30 mins.
Check every 30 mins and add water or flour depending on whether the gravy needs thinned or thickened.
Serving Size: 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user MCMILLKM.
Add bouquet garni, beef cube, beer, water, flour, bay leaf, tomato puree and heat on hob for 30 mins till boiling and stir well. Season with salt and ground black pepper
Tranfer to oven and slow cook at 150 deg C for two hours.
Cut carrot into 1" chunks, peel and slice onion. Add carrot, swede and onion to casserole and continue to cook at 100 deg C for a further two hour. Add mushrooms and coook for 30 mins.
Check every 30 mins and add water or flour depending on whether the gravy needs thinned or thickened.
Serving Size: 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user MCMILLKM.
Nutritional Info Amount Per Serving
- Calories: 393.2
- Total Fat: 11.8 g
- Cholesterol: 95.9 mg
- Sodium: 493.6 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 4.6 g
- Protein: 43.8 g
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