Name: Beef and mushrooms in red wine
Cook time: 90 min
Total time: 90 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 kilogram (2 pounds) beef blade steak, diced into 2cm (¾-inch) pieces; 4 medium brown onions (600g), chopped coarsely; 200 gram (6½ ounces) mushrooms, halved; 2 1/3 cup (580ml) dry red wine; 1/4 cup (60ml) beef stock; 2 x 410g (13-ounce) cans crushed tomatoes; 1 tablespoon light brown sugar; 3 sprigs fresh rosemary; 2 tablespoon fresh oregano leaves

Ingredients

2 tablespoon olive oil

1 kilogram (2 pounds) beef blade steak, diced into 2cm (¾-inch) pieces

4 medium brown onions (600g), chopped coarsely

200 gram (6½ ounces) mushrooms, halved

2 1/3 cup (580ml) dry red wine

1/4 cup (60ml) beef stock

2 x 410g (13-ounce) cans crushed tomatoes

1 tablespoon light brown sugar

3 sprigs fresh rosemary

2 tablespoon fresh oregano leaves

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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