There is nothing better than a warm and filling meal and casserole's and
iNGREDIENTS
- 1tbsp sunflower oil,
- 600g stewing beef,
- 1 onion, chopped,
- 2 cloves garlic, chopped,
- 100g smoked back bacon, chopped,
- 20g flour,
- 150ml red wine ,
- 400ml water,
- Knorr Rich Beef Stock Pot,
- 1 sprig of rosemary,
- Black pepper,
- 1tbsp tomato puree,
- 100g closed cup mushrooms sliced,
- 1tbsp Worcestershire Sauce
METHOD
- Preheat the oven to 160°C, 140°C fan, Gas Mark 3.
- Heat the oil in an ovenproof casserole or metal pot. Fry the beef so that all the sides turn brown.
- Remove from the pan and set to one side. Add the onion, garlic and bacon to the pan and cook for 1 minute., Stir in the flour and mix. Add the wine, water, Knorr Stock Pot, and tomato puree.
- Mix and bring to the boil. Return the beef to the mix and throw in the mushrooms, rosemary and Worcestershire Sauce.
- Transfer the cooking pot with the lid on to the oven for 2 hours or until the beef is tender.
- Slow Cooker Note: If you want to use a slow cooker then just do all the steps in a large pan and transfer to the slow cooker when the casserole is ready to go into the oven. Cook in the slow cooker on high for 1 hour, then 5–6 hours on low (or just 6–7 hours on auto).