Yield: 4 servings
|500 grams||Stewing steak; cut into 2cm cubes|
|1 large||Onion; sliced|
|1||Carrot; cut into chunky|
|2 mediums||Parsnips; cut into chunky|
|200 grams||Button mushrooms|
|1 pack||MAGGI Beef & Country Vegetable Soup Mix|
|½ teaspoon||Dried sage|
|½ teaspoon||Dried thyme|
|¼ cup||Red wine|
|2 tablespoons||Tomato paste|
Place the meat, onion, carrot and parsnips in a casserole dish.
Combine the remaining ingredients and add to the casserole. Mix thoroughly.
Cover the casserole. Cook in a preheated oven, 160-170 C for approximately 2 hours or until the meat is tender.
Stir once during cooking after about 40 minutes.
Serve with baked jacket potatoes and a green vegetable.
Note: Casseroles such as this are good topped with croutons. Cut bread into shapes using pastry cutters if available, then cook in a little butter in a frying pan.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.