Beef and red wine casserole
- Recipe by Gillian Leahy, Slimming World -
A WORD FROM THE CHEF
Meltingly tender beef and chunky vegetables in a rich red wine sauce - and easy on the waistline too!
INGREDIENTS
800g lean stewing beef, visible fat removed, cut into bite-sized pieces
Four garlic cloves, peeled and crushed
Four large carrots, peeled and cut into large chunks
Three large leeks, thickly sliced
Four celery sticks, cut into large pieces
800ml beef stock
100ml red wine
400g can chopped tomatoes with herbs
One bay leaf
2tsp dried mixed herbs
METHOD
Preheat your oven to 170°C/fan 150°C/gas 3.
Place the beef in a flameproof casserole dish with the garlic, carrots, leeks and celery.
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.
ABOUT THE CHEF
Gillian Leahy is the Slimming World consultant for the Virginia Group.
It is are back running seated classes on Wednesdays at 9.30am and 6pm at Virginia Rugby Club.
Telephone Gillian 086-3682507.
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