Ingredients for Beef And Bacon Casserole
- 500g chuck steaks
- 150g bacon rashers
- 1 large onion
- 2 cloves garlic
- 150ml red wine
- 2 tablespoons tomato paste
- 250ml water
- 2 beef stock cubes
- 250g sliced button mushrooms
- 1-2 finely chopped fresh chillies
- 1 tablespoon fresh tarragon
- cooking spray
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How to Make Beef And Bacon Casserole
- Cut 500g beef steak into 2.5cm cubes.
- Wrap 150g bacon rashers in absorbent paper and cook in the microwave for 2 minutes. Set aside.
- Chop 1 large onion and 2 cloves garlic.
- Coat a large ovenproof casserole dish with cooking spray. Heat over medium-high heat and cook onions and garlic until onions are softened and slightly browned (about 5 minutes).
- Add beef cubes to the casserole dish and cook, stirring occasionally, until well browned on all sides (about 8-10 minutes).
- Stir in 150ml red wine (or beef broth), 2 tablespoons tomato paste, 250ml water, and 2 beef stock cubes.
- Bring to a simmer, cover the casserole dish, and transfer to a preheated oven at 180°C (350°F) for 45 minutes.
- Stir in 250g sliced mushrooms and 1-2 finely chopped fresh chillies (adjust to taste).
- Return to the oven and cook for a further 10 minutes.
- Stir in the cooked bacon and 1 tablespoon fresh tarragon.
- Serve immediately. Garnish with extra fresh tarragon (optional).
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
48g
Fat
61g
Carbs
8g
