by Bex
We made this recipe together a few weeks ago now and is definitely one we'll be adding to our winter repertoire. It was lovely and pretty healthy! It was an M&S find on their website, Beef & Shiraz casserole.
Ingredients:
400g lean diced beef
2 whole onions, diced
2 large whole carrots, diced
4 sticks celery, sliced
2 tbsp plain flour
2 sprigs fresh sage, roughly chopped
200g whole baby button mushrooms (we couldn't get baby ones so halved the big ones)
300mls beef stock
300mls red wine (we used Merlot as we had some open)
pinch ground black pepper
1 tbsp olive oil
Method:
Pre-heat oven to 150c / 130c fan
Heat the oil in a casserole dish, fry the meat until brown. Add onions and fry for 5 minutes or until soft. Add flour and stir to coat the meat. Add the carrots, celery, sage, mushrooms and seasoning and stir fry together for a few minutes being careful not to burn the flour.
Pour over the Shiraz and beef stock and stir well.
Cover and cook in the pre-heated oven for 1 hour 50 minutes.
We made chive mash to go with it.
Rest for 5 minutes prior to serving on warm plates with extra veg of your choice. I particularly love any green vegetables.
We made this recipe together a few weeks ago now and is definitely one we'll be adding to our winter repertoire. It was lovely and pretty healthy! It was an M&S find on their website, Beef & Shiraz casserole.
Ingredients:
400g lean diced beef
2 whole onions, diced
2 large whole carrots, diced
4 sticks celery, sliced
2 tbsp plain flour
2 sprigs fresh sage, roughly chopped
200g whole baby button mushrooms (we couldn't get baby ones so halved the big ones)
300mls beef stock
300mls red wine (we used Merlot as we had some open)
pinch ground black pepper
1 tbsp olive oil
Method:
Pre-heat oven to 150c / 130c fan
Heat the oil in a casserole dish, fry the meat until brown. Add onions and fry for 5 minutes or until soft. Add flour and stir to coat the meat. Add the carrots, celery, sage, mushrooms and seasoning and stir fry together for a few minutes being careful not to burn the flour.
Pour over the Shiraz and beef stock and stir well.
Cover and cook in the pre-heated oven for 1 hour 50 minutes.
We made chive mash to go with it.
Rest for 5 minutes prior to serving on warm plates with extra veg of your choice. I particularly love any green vegetables.
2 comments:
Ooh this looks lovely - wonder if it would work in the slow cooker? Might have to give it a go!
Definite gonna try this x
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