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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

Beef and onion casserole

The Australian Women's Weekly Smart Food
  • Serving size: Serves 4
  • Cooking time: More than 1 hour

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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