Quick & Easy

Beef and mushrooms in red wine

Beef and mushroom make a delicious pair in this herby, slow-cooked stew.
beef and mushrooms in red wine
1H 30M



1.Heat half the oil in large flameproof casserole dish; cook beef, in batches, until browned. Remove from pan.
2.Heat remaining oil in same pan; cook onion, stirring, 2 minutes. Add mushrooms; cook, stirring, 2 minutes.
3.Return beef to pan with wine, stock, undrained tomatoes, sugar, rosemary and half the oregano; bring to the boil. Reduce heat; simmer, covered, 1 hour, stirring occasionally. Uncover; simmer 15 minutes. Serve sprinkled with remaining oregano. Serve with ciabatta bread.

Recipe is not suitable to freeze.


Related stories