Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 500 grams | Stewing steak; cut into 2cm cubes |
| 1 large | Onion; sliced |
| 1 | Carrot; cut into chunky |
| ; pieces | |
| 2 mediums | Parsnips; cut into chunky |
| ; pieces | |
| 200 grams | Button mushrooms |
| 1 pack | MAGGI Beef & Country Vegetable Soup Mix |
| ½ teaspoon | Dried sage |
| ½ teaspoon | Dried thyme |
| ¼ cup | Red wine |
| 1 cup | Water |
| 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.