The Italian Beef Casserole That Wins Dinner Every Time

🥘 This Rustic Italian Beef Casserole feature tender chunks of beef, slowly cooked to perfection, soaking up rich flavours from the red wine and aromatic herbs.

🛒 Ingredients

1 tbsp olive oil
1 stick of celery, finely chopped
1 green pepper, roughly chopped
1 red onion, roughly chopped
2 carrots, roughly chopped
15 g garlic, puree or very finely chopped
175ml red wine
30g cornflour
700ml beef stock
1 kg 5% fat diced beef
1 tbsp mixed herbs
½ tsp salt

👨🏻‍🍳 Method

Preheat your fan oven to 160 Celsius.

Heat the olive oil in a large, ovenproof casserole dish.

Add the celery, pepper, onion and carrot and fry for around 5 minutes until they start to soften and get some colour on them.

Add the garlic and fry for a further 30 seconds.

Add the wine and reduce by about 2/3s.

Add the cornflour, beef stock, beef, mixed herbs and salt. Mix through, cover and pop into the oven for around 3 hours.

If you want to thicken the casserole further, remove the lid and give it another 30 minutes in the oven.

Serve.

⏰ Timings
Prep: 10 mins
Cook time: 3 hours 15 mins
Serves: 5

🍏 Nutritional Info per serving:
Calories 345
Protein 45g
Carbs 12g
Fat 13g

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This rustic Italian beef Castel is an absolute belter of a midweek recipe that is super rich flavorsome loaded in protein and I think you’ll love it all you need to do is to fry some veggies we’re going to use a pepper some carrots onion and celery fry that until they

Have softened so just for a couple minutes and then add in your garlic fry that for a further minute and then to that you’re going to add a large glass of red wine and reduce it by about a third add in your beef along with about

700 Ms of beef stock to that we’re going to add some cornflour to thicken things mix a little water with it first just so that it doesn’t go all clumpy and then add a tablespoon of mixed herbs or Italian seasoning if you’re in the US a/ teaspoon of salt plenty of black pepper

Along with 1 tbspoon of tomato puree mix all of that through pop the lid on it stick in the oven about 160 for 3 hours then you’re going to get this delicious stew that goes really well with crusty bread potatoes or rice enjoy