Sunday, 6 October 2013

Beef And Red Wine Casserole

I left this simmering away in the slow cooker all day, but if you prefer you could put everything in a heavy-based casseroles dish, bring to the boil then cover tightly and cook in the oven at 170C/Gas 3 for 2-2.5 hours.
Serves 4
Syns per serving - 2 Syns on Extra Easy and Original
500gm lean stewing beef, all visible fat removed, cut into bite-sized pieces
4 garlic cloves, peeled and crushed
4 large carrots, peeled and cut into large chunks
3 large leeks, thickly sliced
500ml hot beef stock
100ml red wine (4 Syns)
400gm can chopped tomatoes
1 bay leaf
2tsp dried mixed herbs
Freshly ground black pepper
4 level tsp Bisto gravy powder (4 Syns)
1. Add all of the ingredients except for the Bisto powder to a slow cooker. Cook on low for around 8 hours.
2. 20 minutes before serving, mix the Bisto powder with a little cold water until all dissolved, then stir this into the casserole. Replace the lid and turn the heat up to high for 20 minutes until the sauce has thickened.

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