Beef Provencal Casserole

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 onions, finely chopped
• 200 g field mushrooms, sliced
• 2 garlic cloves, crushed
• 800 g lean beef, diced
• 2 tablespoons plain flour
• 400 g diced tomatoes
• 1 cup red wine
• 1 cup beef stock
• 1/2 red capsicum, seeded and sliced

Recipe

• 1 preheat oven to 170c (340f).
• 2 heat 2 teaspoons of the oil in a large, heavy-based frying pan over high heat.
• 3 add onion, mushrooms and garlic and saute for 5 minutes, or until soft.
• 4 transfer to a large, ovenproof dish.
• 5 toss meat in flour.
• 6 heat remaining oil in frying pan and cook beef, in 2 batches, until well-browned. (don't worry, the beef will catch on the bottom, just add a bit more oil. it will all come off when the stock and wine is added).
• 7 transfer to onion and mushroom mixture.
• 8 add tomato, wine, stock and capsicum to frying pan and bring to a gentle boil, scraping up any bits of beef stuck to the bottom of the pan.
• 9 add to casserole dish.
• 10 cover and transfer to oven to 1 1/2-3 hours. remove lid and cook for a further 30 minutes, or until meat is tender.
• 11 serve by itself or with mash potatoes.