BEEF, RED WINE, AND CHILLI CASSEROLE

Beef, Red Wine, and Chilli Casserole image

Provided by Sara 76

Categories Stew

Time 2h

Yield 4 serving(s)

Number Of Ingredients 11

50 g butter
1 1/2 kg beef chuck steaks, diced into 3 cm pieces
2 garlic cloves, crushed
3 small red Thai chile, sliced finely
1 tablespoon Dijon mustard
200 g brown onions, sliced thickly
380 g tomatoes, chopped roughly
410 g tomato puree
180 ml red wine
250 ml beef stock
2 tablespoons flat leaf parsley, chopped

Steps:

Heat butter in a large saucepan. Cook the beef in batches until browned.
Cook garlic, chilli, mustard and onions in the same pan, stirring until onion softens.
Return beef to pan, add tomato. Cook, stirring, for 2 minutes.
Add puree, wine, and stock, bring to the boil.
Reduce heat, simmer, covered, for about 1 1/2 hours or until beef is tender, stirring occasionally. Stir in parsley just before serving.
Serve with mashed potatoes or soft polenta.

Nutrition Facts : Calories 1167.5, Fat 84, SaturatedFat 36.2, Cholesterol 284.9, Sodium 568, Carbohydrate 20.1, Fiber 4, Sugar 10, Protein 72.9