Name: Beef and wine casserole
Total time: 3 h 20 min
Yield: 4
Cuisine: European, French
Ingredients: 2 tablespoons Oil; 26 ounces stewing Beef (Chuck); 0.5 cups diced Bacon (streaky, American); 11 ounces small onions; 4 Parsnips quartered; 4 carrots chopped; 2 Garlic cloves crushed; 0.25 cups Brandy (or cognac); 2 cups robust Red wine; salt; peppers; 2 sprigs thyme

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Calories:	789 kcal
Difficulty:	easy
Preparation:	200 min
Ready in:	200 min

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	789 kcal	(39%)
Protein	66 g	(132%)
Fat	26 g	(33%)
Carbohydrates	46 g	(18%)
Added Sugar	0 g	(0%)
Roughage	9 g	(30%)
Vitamin A	1359.51 µg	(170%)
Vitamin D	0.24 µg	(5%)
Vitamin E	1.88 mg	(16%)
Vitamin B1	0.34 mg	(31%)
Vitamin B2	0.57 mg	(41%)
Niacin	21.51 mg	(134%)
Vitamin B6	1.3 mg	(93%)
Folate	121.8 µg	(61%)
Pantothenic Acid	2.47 mg	(41%)
Biotin	3.01 µg	(6%)
Vitamin B12	5.32 µg	(213%)
Vitamin C	34.44 mg	(43%)
Potassium	1457.82 mg	(73%)
Calcium	144.67 mg	(18%)
Magnesium	111.68 mg	(30%)
Iron	7.55 mg	(54%)
Iodine	1.56 µg	(1%)
Zinc	16.15 mg	(161%)
Saturates	8 g
Uric Acid	0 g
Cholesterol	186.26 mg

Recipe Development: EAT SMARTER

Ingredients

For servings

2 tablespoons	Oil
26 ounces	stewing Beef (Chuck)
½ cups	diced Bacon (streaky, American)
11 ounces	small onions
4	Parsnips quartered
4	carrots chopped
2	Garlic cloves crushed
¼ cups	Brandy (or cognac)
2 cups	robust Red wine
	salt
	peppers
2 sprigs	thyme

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Directions

1 Heat the oven to 150°C (130° fan) 300°F gas 2.

2 Heat the oil in a large frying pan and brown the meat cubes in batches. Put into a baking dish.

3 Add the bacon, onions, parsnips, carrots and garlic to the pan and cook briefly until just browned. Put into the baking dish.

4 Pour in the brandy and red wine. Season to taste with salt and pepper and stir everything together. Cover tightly and cook for 3-3 1/2 hours until the meat is very tender.

5 Garnish with thyme sprigs to serve.

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