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Beef and Red Wine Casserole

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  Olive oil 4 Tablespoon
  Chopped bacon 3⁄4 Cup (12 tbs), rind removed
  Onion 1 Large, chopped
  Blade steak 1 1⁄2 Pound, fat removed, cut into 3/4 inch cubes (750 Gram)
  Tomato paste 2 Tablespoon (Puree)
  Garlic 2 Clove (10 gm), crushed
  Red wine 1 Cup (16 tbs)
  Brandy 1⁄4 Cup (4 tbs)
  Beef stock 1 Cup (16 tbs)
  Grated orange rind 1 Tablespoon
  Chopped spring onions 1⁄4 Cup (4 tbs)
  Orange rind 1 (For Garnish)

1. Heat oil in a large frying pan over moderate heat. Add bacon and onion, cook for 2 minutes. Increase heat to high and add meat, brown rapidly on all sides, then add tomato paste and garlic.
2. Add wine, brandy, stock and orange rind, cover and cook for a further 15 minutes.
3. Transfer to a large ovenproof dish, cover and cook in a moderately low oven for 2 1/2 hours.
4. Sprinkle spring onions on top when serving, and garnish with orange rind if desired.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
25 Minutes
Cook Time: 
180 Minutes
Ready In: 
205 Minutes

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2615 Calories from Fat 1245

% Daily Value*

Total Fat 135 g208.3%

Saturated Fat 46 g229.8%

Trans Fat 0.3 g

Cholesterol 527.3 mg175.8%

Sodium 6681.7 mg278.4%

Total Carbohydrates 59 g19.6%

Dietary Fiber 11.1 g44.4%

Sugars 19.1 g

Protein 210 g420.2%

Vitamin A 17.2% Vitamin C 141.8%

Calcium 29% Iron 64%

*Based on a 2000 Calorie diet

Beef And Red Wine Casserole Recipe