Beef, Tomato And Red Wine Casserole

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 1/4 kg casserole beef
• 1/4 cup plain flour
• 1 teaspoon paprika
• 1/4 cup olive oil
• 1 brown onion, roughly chopped
• 2 (450 g) cans diced tomatoes
• 1/2 cup red wine
• 1 kg potato, peeled, cut into pieces
• 40 g butter
• 3/4 cup milk
• 4 green shallots, finely chopped (optional)
• 2 tablespoons roughly chopped flat leaf parsley (optional)

Recipe

• 1 trim excess fat from beef and cut into 3cm pieces. combine flour and paprika. season with salt and pepper. toss beef in flour to coat lightly. heat 1 tbs oil in a large heatproof casserole dish. cook beef in batches, until well browned, adding more oil as required. remove beef from pan and set aside.
• 2 add onion to pan and cook, stirring occasionally for 4 mins or until tender. stir in tomatoes and wine. bring to the boil. return beef to pan. reduce heat to a gentle simmer, cover and cook for 1 1/2 - 2 hours, until meat is very tender.
• 3 meanwhile, place potatoes into a saucepan and cover with cold water. bring to boil over a high heat. reduce heat and simmer for 20-25 mins or until tender. drain. add butter, milk and shallots then mash until smooth. season with salt and pepper. serve with casserole and sprinkle with parsley.