Beef and Red Wine Casserole

This recipe is definitely in the top ten favourite meals in our house. Even the kids gobble it up with no prompting or bargaining from us! Like just about all my recipes, it’s very easy and the prep is pretty quick. It takes 1 hour to cook so its not a last minute option, but it can be prepared in advance and it freezes well. I usually serve it with mashed potato and greens, but it would go equally well with rice or buttered noodles.

olive oil
600g chuck steak, diced
4 onions, peeled and halved
125g bacon, chopped
1 tbs tomato paste
1 tbs plain flour
¾ cup red wine
½ cup beef stock
1 tsp minced garlic
250g mushrooms, quartered

Pour olive oil into a large saucepan, heat and cook bacon, onion and steak over a medium heat until browned. Stir in the tomato paste and cook for 1 minute, then add the flour, stirring into the steak mixture well. Stir in the wine, stock and garlic and then cover, lower to a simmer and cook for 45 minutes.

Stir in the mushrooms, cover and cook for 10 minutes, then serve.

The bonus is that it was adapted from a Weight Watchers cookbook, which called for Weight Watcher’s bacon, olive oil spray and stock made from stock cubes. These “light” options are interchangeable from the full fat versions - just use whatever suits you (or your waistline).