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

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Ingredients

Method

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