Hearty beef casserole
4 servings
Ingredients
| Quantity | 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 |
Directions
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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