Ingredients for Beef Provencal Casserole
- 2 tablespoons and 2 teaspoons olive oil
- 1 large onion, chopped
- 250g mushrooms, sliced
- 2 cloves garlic, minced
- 500g beef stew meat
- 2 tablespoons all-purpose flour
- 400g canned crushed tomatoes
- 100ml red wine
- 200ml beef stock
- 1 red bell pepper, chopped
- fresh parsley (optional, for garnish)
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How to Make Beef Provencal Casserole
- Preheat oven to 170°C (325°F).
- Heat 2 teaspoons olive oil in a large, heavy-based frying pan over high heat.
- Add 1 large onion (chopped), 250g mushrooms (sliced), and 2 cloves garlic (minced) and sauté for 5 minutes, or until softened. Transfer to a large, ovenproof casserole dish.
- Toss 500g beef stew meat in 2 tablespoons all-purpose flour until evenly coated.
- Heat 2 tablespoons olive oil in the same frying pan and cook beef in 2 batches until well-browned. Transfer to the casserole dish with the onions and mushrooms.
- Add 400g canned crushed tomatoes, 100ml red wine, 200ml beef stock, and 1 red bell pepper (chopped) to the frying pan. Bring to a gentle boil, scraping up any browned bits from the bottom.
- Pour the sauce over the beef and vegetables in the casserole dish.
- Cover the casserole dish and bake in the preheated oven for 2-3 hours.
- Remove the lid and bake for a further 30 minutes, or until the beef is very tender.
- Serve hot, by itself or with mashed potatoes. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
31g
Fat
28g
Carbs
6g
