6 hrs 30 mins
This is an old style meat casserole, but made oh so much nicer. It is slow cooked for more than 6 hours for maximum taste.
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Units: US | Metric
- 600 g meat
- 500 ml red wine (cheap)
- 400 g chopped tomatoes
- 350 ml water (you can use extra wine and omit the water if you wish)
- 1 large onion, chopped up roughly
- 5 slices bacon, chopped up roughly
- 5 tablespoons Worcestershire sauce
- 5 tablespoons tomato sauce
- 5 tablespoons barbecue sauce
- 1 1/2 tablespoons coarse grain mustard
- 5 garlic cloves (crushed)
- 2 tablespoons mixed herbs
- 2 teaspoons chili paste
- 5 bay leaves
- 20 ml oil (for frying)
- plain flour
- 500 g mixed vegetables (roughly cut)
- 1Trim off all fat and sinew from the meat, then chop into cubes or small strips.
- 2Powder the meat in plain flour so it is completely covered.
- 3Remove the rind of the bacon and chop.
- 4In a heavy bottom frying pan, fry the bacon, garlic and chilli in a little oil.
- 5Once the bacon is cooked, remove from the pan, but retain the oil.
- 6Cook the meat in small quantities until brown all over.
- 7Into a slower cooker, put in the red wine, water, wholegrain mustard, Worcestershire sauce, tomato sauce, BBQ sauce, herbs, bay leaves. Stir until well combined. Add the meats and roughly chopped vegetables.
- 8Cooking times vary. At least 6 hours is needed to ensure the meat is tender and the potatoes are cooked through. I’ve cooked this for 24 hours and it’s come out perfect.
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Nutritional Facts for Old Style Casserole - Enhanced!
Serving Size: 1 (226 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 170.0
- Calories from Fat 44
- Total Fat 4.9 g
- Saturated Fat 1.1 g
- Cholesterol 3.4 mg
- Sodium 374.8 mg
- Total Carbohydrate 17.7 g
- Dietary Fiber 3.0 g
- Sugars 7.9 g
- Protein 3.1 g
The following items or measurements are not included:
coarse grain mustard