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Beef and Wine Casserole

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Beef and Wine Casserole
Difficulty:
easy
Difficulty
Preparation:
3 h. 20 min.
Preparation
Calories:
789
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie789 kcal(38 %)
Protein65.82 g(67 %)
Fat26.36 g(23 %)
Carbohydrates45.86 g(31 %)
Sugar added0 g(0 %)
Roughage9.14 g(30 %)
Vitamin A1,359.51 mg(169,939 %)
Vitamin D0.24 μg(1 %)
Vitamin E1.88 mg(16 %)
Vitamin B₁0.34 mg(34 %)
Vitamin B₂0.57 mg(52 %)
Niacin21.51 mg(179 %)
Vitamin B₆1.3 mg(93 %)
Folate121.8 μg(41 %)
Pantothenic acid2.47 mg(41 %)
Biotin3.01 μg(7 %)
Vitamin B₁₂5.32 μg(177 %)
Vitamin C34.44 mg(36 %)
Potassium1,457.82 mg(36 %)
Calcium144.67 mg(14 %)
Magnesium111.68 mg(37 %)
Iron7.55 mg(50 %)
Iodine1.56 μg(1 %)
Zinc16.15 mg(202 %)
Saturated fatty acids8.22 g
Cholesterol186.26 mg
Author of this recipe:

Ingredients

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

Preparation steps

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.