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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 4 |
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A yummy rich tasting casserole from kikkoman, easily done in the crockpot too! Ingredients:
2 tablespoons olive oil |
6 slices bacon, coarsely chopped |
1 onion, finely sliced |
2 garlic cloves, finely chopped |
1/2 cup red wine |
1 kg beef, topside trimmed of fat, cut into 3cm pieces |
1 1/2 cups tomato puree |
1 cup reduced-sodium beef broth |
2 tablespoons kikkoman naturally brewed soy sauce |
2 bay leaves |
200 g large flat mushrooms |
chopped parsley, and |
mashed potatoes, to serve |
Directions:
1. Preheat oven to 180 deg. Celsius.
2. Heat half the oil in a flameproof casserole over medium-high heat.
3. Add the beef in batches and cook, stirring occasionally until browned on all sides. Set aside, and repeat the meat-browning process in 2 batches. Set aside each time.
4. Reduce heat to medium, then add the remaining oil. Add the bacon, onion and garlic and cook until the onion softens.
5. Add the wine, and stir the bottom of the dish well, making sure to dislodge any bits which may have cooked onto the bottom of the dish.
6. Add the beef, tomato puree, stock, Kikkoman Naturally Brewed Soy Sauce, bay leaves and mushrooms. Cover and bake in oven for 1 1/2 hours, or until beef is tender.
7. Uncover, and cook for another 15 minutes or until the liquid has reduced slightly.
8. Remove from oven and allow to stand for 10 minutes. Serve casserole straight from the dish topped with the parsley.
9. Serve mashed potatoes separately.
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