Beef and red wine casserole

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Ingredients: 
  • 2 cups (500ml) water
  • 1kg braising steak, trimmed, cut into 3cm cubes
  • 2 medium brown onions (300g), sliced thickly
  • 2 tablespoons olive oil
  • 6 gloves garlic, crushed
  • 2 cups (500ml) beef stock
  • 2 cups (500ml) dry red wine
  • ½ cup (140g) tomato paste
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 500g fresh fettuccine
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Preparation: 

Preparation time 20 minutes, cooking time 1 hour.

1. Combine water, steak, onion , oil, stock, wine and paste in deep 3-litre (12cup) microwave-safe dish, cook covered on high temperature for 50 minutes, or In a casserole for about 2 hours. Stir very now and then to ensure steak remains covered in liquid. Stir in herbs.

2. During final 10 minutes of casserole cooking time, cook pasta in large saucepan of boiling water, uncovered, until just tender, drain.

3. Divide pasta among serving dishes, top with beef casserole.

Serves 4, per serving 16.8g fat, 2795kj (668 cal)