Rich red meat casserole

recipe image

Dec 27, 2013 1:00pm

  • 15 minutes preparation
  • 1 hr Forty five minutes cooking
  • Serves 4
  • Print



  • 750 gram red meat, diced
  • 1 tablespoon undeniable flour
  • 1 tablespoon olive oil
  • 8 pickling onions, peeled
  • 2 carrots, thickly sliced
  • 1 cup (250ml) red wine
  • 1 cup (250ml) red meat inventory
  • 2 tablespoon tomato paste
  • thyme sprigs
  • 1 bay leaf
  • 400 gram toddler potatoes
  • 200 gram little button mushrooms
  • chopped parsley, to serve
  • steamed green beans (not predominant), to serve


Rich red meat casserole

  • 1

    Preheat oven to 180°C (160°C fan-forced). Toss together red meat and flour.

  • 2

    Heat oil in a heavy-based entirely flame-proof casserole pan on high. Cook dinner red meat in batches for 3-5 minutes, until brown. Add onions and carrot and cook for 5 minutes, until golden.

  • 3

    Add wine, inventory, tomato paste, thyme and bay leaf. Season to taste and produce to boil.

  • 4

    Cloak and cook in oven for 1 hour. Add potatoes and mushrooms and cook for one other 30 minutes, until red meat is terribly comfortable. Scatter with parsley and serve with steamed beans, if you esteem.

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