Rich Beef Casserole
Author: Kitchens
  • 700 g (1 1/2 pound) chuck or blade steak
  • 30 ml (2 Tablespoons) fat or oil
  • 1 large onion, skinned and sliced
  • 2 green peppers, seeded and sliced
  • 150 ml (1/4 pt) red wine
  • 30 ml (2 level Tablespoons) tomato paste
  • 179 g (6-ounce) packet frozen corn kernels
  • salt and pepper
  1. 1. Cut the meat into 2.5-cm (1-inch) cubes.
  2. Heat the fat or oil and fry the onion until golden brown, remove and place in a casserole.
  3. Fry the peppers lightly and add to the onions in the casserole.
  4. Fry the meat until brown - about 5 minutes.
  5. Add the wine and tomato paste and season to taste.
  6. Mix well and add to the vegetables in the casserole.
  7. Cover and cook in the oven at 170?C (325?F) mark 3 for about 2 hours, then add the corn kernels and continue cooking for a further 10-15 minutes.
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