Beef Casserole
Warm up this winter with a hearty stew. You can't go wrong with chunks of beef, chestnuts and carrots slow cooked together in red wine
Kategorie: Hauptgerichte
Quelle: www.olivemagazine.com
Ausrüstung
| Saucepan |
Zutaten
| Rinderschmorbraten | |
| Weizenmehl 405 | |
| Zwiebeln | |
| Thymianzweig | |
| Olivenöl | |
| Rinderbrühe | |
| Maronen | |
| Möhren | |
| Rotwein |
Zubereitung
Toss chunked braising beef in seasoned flour then fry in a little oil until browned.
Add chopped onions and fry until they start to brown. Add thyme, red wine and beef stock, bring to the boil, then turn down the heat and simmer for 1 hour, lid on.
Add sliced carrots and chestnuts, season and cook for a further hour, lid off.
Nährwertangaben
| Serviergröße: | 451.7 |
| Brennwert: | 497.5 |
| Verhältnis: | 1.1 |
| Kohlenhydrate: | 39.4 |
| Fett: | 10.4 |
| Eiweiß: | 48.4 |
| gesättigte Fettsäuren: | 3.3 |
| Natrium: | 516.7 |
| Zucker: | 4.1 |