Name: Beef and onion casserole
Cook time: 90 min
Total time: 90 min
Yield: 4
Ingredients: 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

Ingredients

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

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.

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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