Beef and onion casserole

  • 1 hr 30 mins cooking
  • Serves 4
  • Print
Beef and onion casserole


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


Beef and onion casserole
  • 1
    Coat beef in flour, shake away excess. Heat half the oil in large saucepan, cook beef, in batches, until browned all over, remove from pan.
  • 2
    Heat remaining oil in same pan. Cook onion, garlic and mushrooms, stirring, until onion softens.
  • 3
    Return beef to pan with wine, undrained tomatoes, stock and paste, bring to the boil. Reduce heat, simmer, covered, 40 minutes.
  • 4
    Uncover. Simmer, 40 minutes, or until meat is tender and sauce thickens slightly, stirring occasionally.

More From Women's Weekly Food