Beef and red wine casserole
2 x 3 second spray(s)
1 medium, coarsley chopped
2 clove(s), crushed
lean beef round steak
500 g, (buy 625g), fat trimmed, cubed
whole tomato canned in tomato juice
400 g, chopped
1 glass(es), (250ml)
beef stock cube
1 individual, dissolved in 1 cup (250ml) hot water
2 tsp, chopped
150 g, halved
- Preheat oven to 180°C. Spray a non-stick frying pan with oil. Add onion and cook, stirring for 5 minutes or until soft. Add garlic and cook for a further 30 seconds. Transfer to an ovenproof casserole dish.
- Place meat and flour in a large bowl. Toss well to combine. Reheat frying pan over high heat. Spray with oil. Add meat and brown in 2 separate batches for 5 minutes or until golden. Transfer to casserole dish.
- Reheat frying pan over medium heat. Add tomatoes, wine, stock, thyme and mushrooms. Bring to the boil and taste and season with salt and pepper. Transfer to casserole dish. Cover and cook in oven for 1½ hours or until meat is tender. Season to taste with salt and pepper. Spoon into serving bowls and serve immediately.