Beef and onion casserole
Apr 30, 2009 2:00pm- 1 hr 30 mins cooking
- Serves 4
Print
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.
The Latest from Food To Love
-
Kitchen Tips 5 cosy dishes our team makes when we are craving comfort food
Food To Love
Mar 30, 2020 -
Kitchen Tips These storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 -
Kitchen Tips 5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 -
Kitchen Tips 5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 -
Recipe Passionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020