Stewing beef casserole
Nutritional Info
- Servings Per Recipe: 3
- 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
View full nutritional breakdown of Stewing beef casserole calories by ingredient
Introduction
Casserole suitable for party or keep balance in refrigerator for a couple of days or home freezing (vegatables will detiorate in freezer) Casserole suitable for party or keep balance in refrigerator for a couple of days or home freezing (vegatables will detiorate in freezer)Number of Servings: 3
Ingredients
-
Stewing Beef, 350 gram(s)
Onion, chopped or sliced, 184 gram(s)
Carrot, 1 7" long carrot, 1 serving
Swede, 95 gram
Dried Shitake Mushroom, 3 caps, 3 serving
Schwartz Bouquet Garni Per satchel, 1 serving
Regular Beer, 220 ml
OXO Stock cube - Beef, 1 serving
Lea & Perrins Worcester Sauce, 3 tsp
Water, tap, 220 ml
Plain white flour (UK), 10 g
Tomato puree, 1 tbsp
Kirkland Signature Olive Oil, 1tbsp
Bay Leaf - whole leaf, 2 serving
Salt and ground black pepper to taste
Tips
Serve with mashed potato or bread roll with mustard or garlic roll or more healthier side salad.
Directions
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.