Hearty beef casserole

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.

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