Quick & Easy

Beef in red wine sauce with roasted tomatoes

Tender and slow-cooked beef in red wine sauce with roasted tomatoes from Australian Women's Weekly.
beef in red wine sauce with roasted tomatoes
8
1H 50M

Ingredients

Method

1.Place tomato, cut side up, on oven tray. Combine 1 tablespoon of the oil with garlic in small bowl. Brush tomato with oil mixture; sprinkle with sugar. Bake, uncovered, in moderate oven about 30 minutes or until tomato is tender.
2.Heat 1 tablespoon of the remaining oil in 3 litre (12-cup) flameproof casserole dish; cook bacon, stirring, until browned lightly. Drain on absorbent paper.
3.Add carrot and brown onion to dish. Cook, stirring, until browned lightly; remove from dish. Add baby onions and mushrooms to dish. Cook, stirring, until onions are browned lightly; remove from dish.
4.Heat remaining oil in dish; cook beef, in batches, stirring, until browned. Add flour; cook, stirring, 2 minutes. Add wine, bacon, brown onion mixture and bay leaf to dish; cook, covered, in moderate oven about 1 hour.
5.Stir in mushrooms and baby onions, then blended cornflour and water. Cook, covered, about 45 minutes or until beef is tender. Discard bay leaf; gently stir in tomato and parsley.

Recipe can be made a day ahead and refrigerated, covered. Recipe suitable to freeze; stir in tomato and parsley after reheating.

Note

Related stories