Slow-cooked beef with red wine and onions
Nutrition Info.(per serve)
1 tablespoon vegetable oil
900g piece chuck steak or bolar beef, fat trimmed
2 carrots, chopped
2 stalks celery chopped
3 cloves garlic chopped
2 sprigs fresh thyme
2 bay leaves
1 cup (100g) caramelised onion or 1/4 cup (75g) onion marmalade
1 cup red wine
1 cup salt-reduced liquid beef stock or water
2 tablespoons cornflourcornstarchX (optional)
4 cups baby spinach
4 cups mashed-with-skin-on potatoes, to serve
Total fat 11g
Saturated fat 3g
Dietary fibre 3g
1 Turn slow cooker on to low. Heat oil in a frying pan and brown beef.
2 Place all the remaining ingredients except cornflour and spinach in slow cooker with meat.
3 Cover with lid and cook for 7-8 hours until beef is tender. If possible, turn beef over half-way through so that beef is totally covered with liquid.
4 If casserole needs thickening, in the final moments take a little sauce from dish, mix with cornflour to form a paste then stir paste into slow cooker mixture.
5 Use a carving knife and fork to break beef in chunks.
6 Fold spinach through beef casserole and when just wilted serve with mashed potatoes.
Make it gluten free: Check onion jam, stock and cornflour are gluten free.