Ingredients for Beef Tomato And Red Wine Casserole
- 1.5 lbs beef stew meat
- 1/4 cup all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon olive oil
- 1 large onion, chopped
- 28 ounces (1 large can) crushed tomatoes
- 1 cup red wine
- 2 lbs potatoes
- 4 tablespoons butter
- 1/2 cup milk
- 2 shallots, finely chopped
- fresh parsley, for garnish (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
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How to Make Beef Tomato And Red Wine Casserole
- Trim excess fat from 1.5 lbs beef stew meat and cut into 3cm (1.2 inch) pieces.
- In a bowl, combine 1/4 cup all-purpose flour and 1 tablespoon paprika.
- Season the flour mixture with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Toss the beef pieces in the seasoned flour mixture until lightly coated.
- Heat 1 tablespoon olive oil in a large, oven-safe casserole dish over medium-high heat.
- Cook the beef in batches, until well browned on all sides, adding more oil as needed. Remove beef and set aside.
- Add 1 large chopped onion to the pan and cook, stirring occasionally, for 4 minutes or until softened.
- Stir in 28 ounces (1 large can) crushed tomatoes and 1 cup red wine.
- Bring to a boil, then return the beef to the casserole dish.
- Reduce heat to low, cover, and simmer for 1 1/2 - 2 hours, or until the beef is very tender.
- Meanwhile, peel and chop 2 lbs potatoes. Place in a saucepan and cover with cold water.
- Bring to a boil over high heat, then reduce heat and simmer for 20-25 minutes, or until tender.
- Drain the potatoes and return them to the saucepan. Add 4 tablespoons butter, 1/2 cup milk, and 2 finely chopped shallots.
- Mash until smooth and creamy. Season with salt and pepper to taste.
- Serve the beef casserole over a generous portion of mashed potatoes. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
24g
Fat
334g
Carbs
14g
