Waitrose Cooks' Ingredients casserole vegetables
Carrot, swede, leek and onion, fresh and ready to add to stews and casseroles.
Carrots, swede, leek, onions
|Typical values||per 100g||per 1/6 pack|
|- Saturates||0.1g||trace g|
|- Sugars||5.4g||5.0 g|
Typical values as sold. Contains 6 Servings
Remove packaging, place vegetables in with Casserole and cook as stated in recipe used. Recipe: Beef, Ale & Vegetable Casserole - Heat a tbsp. of oil in a large ovenproof casserole dish. Add contents of pack and fry over a medium heat until softened and lightly browned. Stir in 2 tbsp of tomato puree and cook for 1 minute. Coat 700g of diced braising steak using 4 tbsp of plain flour. Add the coated beef to the casserole dish and stir well. Add 250ml of beef stock, 500ml of dark ale, 2 sprigs of rosemary and 2 bay leaves. Stir and bring to boil. Cover with a lid and put in a pre-heated oven and cook for 1 � hours or until beef is tender at 180 degrees C (160 degrees fan and Gas Mark 4). Remove sprigs of rosemary before serving. (Time 1� hours Oven: 180�C, Fan: 160�C, Gas: Gas Mark gas 4)
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