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Beef and onion casserole

The Australian Women's Weekly Smart Food
Photographer: Ian Wallace; Stylist: Louise Pickford
Beef and onion casserole


Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Course: Main
Favourite flavours: Beef

Beef and onion casserole
INGREDIENTS

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

METHOD

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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User comments
Just substitute wine for 250mls water and couple of more stock cubes.
i wouldnt add the mushrooms until the last 20 minutes of cooking as they will be lost in the long cooking time, also if you dont want to use wine you could try a tablespoon of balsamic with your extra stock
I make a beef cassarole pretty much the same as this but I use my crock pot - slow cooker. It turns out really delicious cooked this way. All in the one dish late morning & cooked slow all day. I add dumplings & put in the oven for about 20 minutes while I cook my vegetables.
Looks and smells fantastic, looking forward to tasting it. amazing what a drop of merlot does for meat
i am going to cook this casserole in the perth hills on a wood fire with my camp oven,wish me luck
When alchol is added to any meal that you cook the alchol is destroyed and only the flavour of the wine is what you can taste
Same amount of stock. You cannot substitute the taste of wine with anything else, so just add liquid.
Does anyone know what i can use instead of dry red wine in this recipe?? Something non alcholic? thanks

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