Slow cooked beef and red wine casserole
recipe
Slow cooked beef and red wine casserole
No commentsIngredients
- 1 kg casserole steak pieces
- 1 tbsp oil
- 600 g shallots, peeled & halved
- 2 cloves garlic crushed
- 2 tbsp tomato puree
- 500 ml beef stock
- 250 ml red wine
- 180 g Philadelphia Light
- cooked pasta or boiled potatoes to serve
Serves:
6
Preparation:
15
Cook Time:
120
Total Time:
135min
Directions
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- In a large casserole dish with a lid heat the oil and brown the steak pieces (do this in two batches if your pan isn’t big enough).
- Once browned, remove with a slotted spoon and set aside. Add the shallots to the pan and cook for 5-6 mins until browned, add the garlic and tomato puree and stir cooking for a further minute.
- Return the meat to the pan and pour in the red wine and stock and bring to the boil. Season to taste and put on the lid, gently simmering for 1 ½ hrs stirring occasionally. The meat should be tender and the onions well cooked.
- Add the Philly to the pot and stir in well, simmer for a further 10 mins then serve.
Source: http://www.philadelphia.co.uk/philadelphia3/page?PagecRef=1
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