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Beef and Red Wine Casserole


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  • 800g lean stewing beef
  • 4 large garlic cloves
  • 4 large carrots
  • 3 large leeks
  • 4 celery sticks
  • 800ml beef stock
  • 100ml red wine
  • 400g can chopped tomatoes
  • 1 bay leaf
  • 2tbsp dried mixed herbs
  • salt pepper


servings 4
Level of difficulty Average
Preparation time 30mins
Cooking time 150mins
Cost Average budget


Step 1

Preheat the oven to 170°C/150°C Fan/Gas 3. Place the beef in a heavy-based casserole dish with the garlic, carrots, leeks and celery.

Step 2

Stir in the stock, wine and tomatoes and add the bay leaf and mixed herbs. Season well and bring the mixture to the boil over a high heat. Cover tightly and transfer the casserole to the oven and cook for 2 - 2½ hours or until the beef is meltingly tender.

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