| INGREDIENTS |
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500 g Stewing steak; cut into 2cm
-cubes
1 lg Onion; sliced
1 Carrot; cut into chunky
; pieces
2 md Parsnips; cut into chunky
; pieces
200 g Button mushrooms
1 pk MAGGI Beef & Country
-Vegetable Soup Mix
1/2 ts Dried sage
1/2 ts Dried thyme
1/4 c Red wine
1 c Water
2 tb Tomato paste
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| INSTRUCTIONS |
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Place the meat, onion, carrot and parsnips in a casserole dish.
Combine the remaining ingredients and add to the casserole. Mix thoroughly.
Cover the casserole. Cook in a preheated oven, 160-170 C for approximately
2 hours or until the meat is tender.
Stir once during cooking after about 40 minutes.
Serve with baked jacket potatoes and a green vegetable.
Note: Casseroles such as this are good topped with croutons. Cut bread into
shapes using pastry cutters if available, then cook in a little butter in a
frying pan.
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