Beef and onion casserole
May 05, 2009 2:00pm- 1 hr 30 mins cooking
- Serves 4
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Ingredients
Beef and onion casserole
- 1 kilogram beef chuck steak, cut into 2cm dice
- 1/3 cup (50g) plain flour
- 2 tablespoon olive oil
- 2 small brown onions (160g), chopped coarsely
- 2 clove garlic, crushed
- 150 gram button mushrooms, quartered
- 1 cup (250ml) dry red wine
- 400 gram can crushed tomatoes
- 2 cup (500ml) beef stock
- 2 tablespoon tomato paste
Method
Beef and onion casserole
- 1Coat beef in flour, shake away excess. Heat half the oil in large saucepan, cook beef, in batches, until browned all over, remove from pan.
- 2Heat remaining oil in same pan. Cook onion, garlic and mushrooms, stirring, until onion softens.
- 3Return beef to pan with wine, undrained tomatoes, stock and paste, bring to the boil. Reduce heat, simmer, covered, 40 minutes.
- 4Uncover. Simmer, 40 minutes, or until meat is tender and sauce thickens slightly, stirring occasionally.
