Name: Rich beef in red wine
Cook time: 120 min
Total time: 120 min
Yield: 4
Ingredients: 2 stalks celery, sliced; 1 large onion, cut into wedges; 1 cup red wine; 3/4 cup roughly chopped dried apricots; 1 bay leaf; 4 stalks oregano; 2 tablespoon olive oil; 1.5 kilogram chuck steak, trimmed, cubed; 1/4 cup seasoned flour; 3 cup beef stock; 10 button mushrooms, halved if large; mashed potato to serve

Ingredients

2 stalks celery, sliced

1 large onion, cut into wedges

1 cup red wine

3/4 cup roughly chopped dried apricots

1 bay leaf

4 stalks oregano

2 tablespoon olive oil

1.5 kilogram chuck steak, trimmed, cubed

1/4 cup seasoned flour

3 cup beef stock

10 button mushrooms, halved if large

mashed potato to serve

Method

1.In a large bowl combine celery, onion,wine, apricots and herbs. Set aside to marinate for 30 minutes. Preheat oven to 160°C.

2.Heat oil in large, flameproof casserole dish on high. Toss meat in flour, shaking off excess.Brown meat in 2 batches. Lift out and set aside.

3.Add marinated mixture to dish and cook,stirring, for 2-3 minutes, until tender. Return meat. Cook, stirring, for 1-2 minutes. Pour in stock. Bring to boil. Bake, covered, for 1 1/2 hours.

4.Add mushrooms and bake, covered, for further 20-25 minutes, until meat is tender. Serve with mashed potato.

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Ingredients

Method

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