Beef and Red Wine Casserole |
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Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 6 |
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This is a low fat recipe I modified from a Weight Watchers one I found a few years ago. If you follow the points programme this works out at 6 points per serving - hope you enjoy the recipe! Ingredients:
4 medium potatoes |
2 onions |
4 garlic cloves |
1 kg boneless beef cube |
4 tablespoons plain flour |
2 (850 g) cans chopped tomatoes |
450 ml red wine |
500 ml beef stock (stock cube) |
2 teaspoons dried thyme |
300 g button mushrooms (halved) |
salt and black pepper |
Directions:
1. Chop up potatoes and parboil for 20 minutes.
2. Preheat oven to 180°
3. Cook the onion until it is soft, add the garlic and cook for another 30 seconds before placing in an oven proof casserole dish.
4. Toss the meat in the flour and coat the pan again with cooking spray. Heat and brown the meat in 2 batches, then place in casserole dish with the onion mixture.
5. Heat the tomatoes, wine, stock and thyme in the same pan and add to the casserole dish along with the mushrooms.
6. Cover and cook in the oven for 2 hours. If the mixture is not thick enough for your liking remove the cover and return to the oven for as long as you feel it needs to thicken it up. Season to taste with salt and black pepper.
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