Slow cooked beef and red wine casserole
Portions: 6
Prep time: 15 minutes
Cook time:: 2 hours
1 kg casserole steak pieces
1 tbsp oil
600 g shallots, peeled & halved
2 cloves garlic crushed
2 tbsp tomato puree
500 ml beef stock
250 ml red wine
180 g Philadelphia Light
cooked pasta or boiled potatoes to serve
1. In a large casserole dish with a lid heat the oil and brown the steak pieces. (do this in two batches if your pan isn’t big enough) Once browned, remove with a slotted spoon and set aside. Add the shallots to the pan and cook for 5-6 mins until browned, add the garlic and tomato puree and stir cooking for a further minute.
2. Return the meat to the pan and pour in the red wine and stock and bring to the boil. Season to taste and put on the lid, gently simmering for 1 ½ hrs stirring occasionally. The meat should be tender and the onions well cooked.
3. Add the Philly to the pot and stir in well, simmer for a further 10 mins then serve.