Name: Beef in red wine sauce with roasted tomatoes
Cook time: 110 min
Total time: 110 min
Yield: 8
Ingredients: 8 egg tomatoes (600g), halved; 1/4 cup (60ml) olive oil; 2 clove garlic, crushed; 1 teaspoon brown sugar; 1 carrot (120g), sliced thinly; 1 brown onion (150g), chopped coarsely; 12 baby onions (300g); 250 gram button mushrooms; 1.5 kilogram beef chuck steak, chopped coarsely; 2 tablespoon plain flour; 3 cup (750ml) dry red wine; 1 bay leaf; 2 tablespoon cornflour; 1 cup (250ml) water; 2 tablespoon chopped fresh parsley

Ingredients

8 egg tomatoes (600g), halved

1/4 cup (60ml) olive oil

2 clove garlic, crushed

1 teaspoon brown sugar

1 carrot (120g), sliced thinly

1 brown onion (150g), chopped coarsely

12 baby onions (300g)

250 gram button mushrooms

1.5 kilogram beef chuck steak, chopped coarsely

2 tablespoon plain flour

3 cup (750ml) dry red wine

1 bay leaf

2 tablespoon cornflour

1 cup (250ml) water

2 tablespoon chopped fresh parsley

Method

1.Place tomato, cut side up, on oven tray. Combine 1 tablespoon of the oil with garlic in small bowl. Brush tomato with oil mixture; sprinkle with sugar. Bake, uncovered, in moderate oven about 30 minutes or until tomato is tender.

2.Heat 1 tablespoon of the remaining oil in 3 litre (12-cup) flameproof casserole dish; cook bacon, stirring, until browned lightly. Drain on absorbent paper.

3.Add carrot and brown onion to dish. Cook, stirring, until browned lightly; remove from dish. Add baby onions and mushrooms to dish. Cook, stirring, until onions are browned lightly; remove from dish.

4.Heat remaining oil in dish; cook beef, in batches, stirring, until browned. Add flour; cook, stirring, 2 minutes. Add wine, bacon, brown onion mixture and bay leaf to dish; cook, covered, in moderate oven about 1 hour.

5.Stir in mushrooms and baby onions, then blended cornflour and water. Cook, covered, about 45 minutes or until beef is tender. Discard bay leaf; gently stir in tomato and parsley.

Recipe can be made a day ahead and refrigerated, covered. Recipe suitable to freeze; stir in tomato and parsley after reheating.
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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Ingredients

Method

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