Beef and onion casserole

Beef and onion casserole
Beef and onion casserole

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Course: Main
Favourite flavours: Beef
Cooking method: fry, boil/steam, simmer
Season: Autumn, Winter

Beef and onion casserole

1kg beef chuck steak, cut into 2cm dice
1/3 cup (50g) plain flour
2 tablespoons olive oil
2 small brown onions (160g), chopped coarsely
2 cloves garlic, crushed
150g button mushrooms, quartered
1 cup (250ml) dry red wine
400g can crushed tomatoes
2 cups (500ml) beef stock
2 tablespoons tomato paste

Coat beef in flour, shake away excess. Heat half the oil in large saucepan; cook beef, in batches, until browned all over. Heat remaining oil in same pan; cook onion, garlic and mushrooms, stirring, until onion softens.

Return beef to pan with wine, undrained tomatoes, stock and paste; bring to the boil. Reduce heat; simmer, covered, 40 minutes. Uncover; simmer about 40 minutes or until meat is tender and sauce thickens slightly, stirring occasionally.

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