| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Jude2 |
4 |
servings |
INGREDIENTS
| 500 |
g |
Stewing steak; cut into 2cm cubes |
| 1 |
lg |
Onion; sliced |
| 1 |
|
Carrot; cut into chunky |
|
|
; pieces |
| 2 |
md |
Parsnips; cut into chunky |
|
|
; pieces |
| 200 |
g |
Button mushrooms |
| 1 |
pk |
MAGGI Beef & Country Vegetable Soup Mix |
| 1/2 |
ts |
Dried sage |
| 1/2 |
ts |
Dried thyme |
| 1/4 |
c |
Red wine |
| 1 |
c |
Water |
| 2 |
tb |
Tomato paste |
INSTRUCTIONS
Place the meat, onion, carrot and parsnips in a casserole dish.
Combine the remaining ingredients and add to the casserole. Mix thoroughly.
Cover the casserole. Cook in a preheated oven, 160-170 C for approximately
2 hours or until the meat is tender.
Stir once during cooking after about 40 minutes.
Serve with baked jacket potatoes and a green vegetable.
Note: Casseroles such as this are good topped with croutons. Cut bread into
shapes using pastry cutters if available, then cook in a little butter in a
frying pan.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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