Warm Yourself Up On These Cold Blistery Nights With This Com


Warm yourself up on these cold blistery nights with this comforting, and easy to make beef casserole. Enriched by red wine and meltingly tender, this recipe is perfect for casual entertaining in your social bubble.

6 SERVINGS
• 386 calories.
• 14g carbs.
• 43g protein.
• 18g fat.
(per serving)

INGREDIENTS
• 1 x Tbsp. Vegetable Oil.
• 40g Unsalted Butter.
• 1kg Braising Steak, cut into cubes.
• 2 x Onions, finely chopped.
• 2 x Celery Sticks, finely chopped.
• 3 x Garlic Cloves, finely chopped.
• 2 x Large Carrots, cut into cubes.
• 2 x Tbsp. Flour, plain.
• 1 x Tbsp. Purée, tomato.
• 250ml Dry Red Wine.
• 500ml Beef Stock, hot.
• 400g Can of Tomatoes, chopped.
• 2 x Tbsp. Oregano or Parsley leaves, chopped.

INSTRUCTIONS
In a large casserole dish, heat half the oil and half the butter over a high heat. When hot, brown the beef in 3 batches for 5 minutes per batch or until browned all over, then remove to a separate bowl.
Melt the rest of the butter in the remaining oil in the casserole dish over a low heat. Add the onions, celery, garlic and carrots. Cook, stirring, for 5 minutes, until the onions have softened. Add the flour and tomato purée. Stir and cook for a further minute. Increase the heat and return the beef to the casserole dish with the wine and cook for 2 minutes, or until you have a thickened sauce.
Reduce the heat to medium-low. Add the stock and the chopped tomatoes. Stir and season well. Cover and simmer for 1½ hours, removing the lid for the last 30-45 minutes and stirring occasionally. You’re looking for the beef to be tender and the sauce to be thick. Stir in the herbs, and adjust the seasoning as preferred.

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