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Nutrition Facts
Serving Size 1 (546g) Recipe makes 4 servings
Calories 902
Calories from Fat 616		(68%)
Amount Per Serving		%DV
	Total Fat 68.5g	105%
	Saturated Fat 25.3g	126%
	Monounsaturated Fat 29.3g
	Polyunsaturated Fat 5.5g
	Trans Fat 0.0g
Cholesterol 193mg		64%
Sodium 854mg		35%
Potassium 1262mg		36%
Total Carbohydrate 12.3g		4%
	Dietary Fiber 2.1g	8%
	Sugars 6.1g
Protein 52.3g		104%
detailed view... how is this calculated?

Rich Beef Pot Pie/Casserole

Recipe #160281 | 1½ hours | 25 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: JoyfulCook
Mar 16, 2006

A rich flavored, hearty meal--easy to prepare. Can also be used as a great filling for a meat pie

SERVES 4 -6 (change servings and units)

Ingredients

1 kg chuck steak, big dice
125 g bacon, small cube or ham, pieces small cube
1 1/2 tablespoons oil
1/2 cup water
2 beef bouillon cubes
cayenne, a few shakes
1/2 teaspoon oregano
1/4 teaspoon basil
1/2 cup dry red wine
2 onions, chopped
200 g mushrooms, small, peeled and in chunks
1 (425 g) can canned tomatoes, blended with the juice
salt and pepper

Directions

1
Trim and cube meat, brown in large saucepan in the oil, in batches. Remove beef from the pan. Add the onions, ham and mushrooms to the pan and sauté until soft.
2
Add the wine, tomatoes, stock cubes, water, herbs and a few shakes of cayenne.
3
Bring to the boil. Return meat to the saucepan and simmer, covered, for 1 hour. 10 minutes before its cooked add the seasoning.
4
Thicken with corn flour.
5
Serve with hot vegetables or can be used as a filling for a Pot Pie. It is real nice either way.

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Featured Reviews for This Recipe

From: VI Cook

On Sep 27, 2009

This made the best beef pot pie ever. I used bacon, added crushed garlic to the saute pan, used about 1/4 cup corn flour, put it all into a large pyrex dish & topped it with 1/2 crust from recipe 168103. So tasty. Thanks so much for sharing JoyfulCook.

0 people found this review helpful

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From: Samantha M.

On Apr 11, 2009

We absolutely loved this. The flavours were so rich, and we agree with Mellowpuff that it's even better the next day! Also great served with couscous. Thanks very much!

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From: MarieAlice

On Jan 11, 2007

Made this for company last night. It was delicious. I did everything exactly as recipe required, using cut up brisket as I had no chuck steaks. I used bacon. I simmered it for 1 hour, and then as I had no idea of when the company was arrving, I scooped out the meat into a stoneware casserole dish and spooned over the juices to barely cover and then left it in a slow oven to keep warm. It was delicious. I highly recommend. Everyone was licking their chops afterwards and the guests went back for seconds, which isn't something these people normally do! I will be making this one again! Oh yeh, I added some garlic, but then we like garlic.

2 people found this review helpful

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From: SueVM

On Sep 7, 2009

This casserole was just wonderful with it's full rich bodied flavour. I choose the ham rather than the bacon and it certainly added a lot of depth to this wonderful dish. Thanks Joy for a super tasty meal.

1 person found this review helpful

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