From His Emergency Fiancée
Ben's beef casserole

  • 500g of diced casserole steak (can substitute 500g of diced pork, trimmed of all fat; or 4 boneless chicken breasts)
  • half a bottle of red wine
  • 1 tsp Marigold bouillion powder
  • 2 cloves of garlic, crushed
  • 3 carrots, peeled and sliced into rounds
  • 1 onion, peeled and sliced
  • 250g button mushrooms, washed and quartered
  • pinch of mixed herbs (to taste)
  • 3 teaspoons of cornflour
  • 1 tbs tomato puree

Put the meat in the bottom of a casserole dish.

Add the rest of the ingredients except the cornflour and tomato puree.

Cover and leave to marinate in the fridge for at least an hour (longer for the beef or pork to help tenderise it).

Cook the casserole at 180 degrees C for about 80 minutes.

Mix the cornflour and tomato puree with a little wine and add gradually to the casserole, stirring, until to the desired thickness.

Back in the oven for 10 minutes.

Serve with jacket potatoes (put them in the oven at the same time as the casserole).

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