Name: Beef and mushrooms in red wine
Cook time: 90 min
Total time: 90 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 kilogram (2 pounds) beef blade steak, diced into 2cm (¾-inch) pieces; 4 medium brown onions (600g), chopped coarsely; 200 gram (6½ ounces) mushrooms, halved; 2 1/3 cup (580ml) dry red wine; 1/4 cup (60ml) beef stock; 2 x 410g (13-ounce) cans crushed tomatoes; 1 tablespoon light brown sugar; 3 sprigs fresh rosemary; 2 tablespoon fresh oregano leaves

Ingredients

2 tablespoon olive oil

1 kilogram (2 pounds) beef blade steak, diced into 2cm (¾-inch) pieces

4 medium brown onions (600g), chopped coarsely

200 gram (6½ ounces) mushrooms, halved

2 1/3 cup (580ml) dry red wine

1/4 cup (60ml) beef stock

2 x 410g (13-ounce) cans crushed tomatoes

1 tablespoon light brown sugar

3 sprigs fresh rosemary

2 tablespoon fresh oregano leaves

Method

1.Heat half the oil in large flameproof casserole dish; cook beef, in batches, until browned. Remove from pan.

2.Heat remaining oil in same pan; cook onion, stirring, 2 minutes. Add mushrooms; cook, stirring, 2 minutes.

3.Return beef to pan with wine, stock, undrained tomatoes, sugar, rosemary and half the oregano; bring to the boil. Reduce heat; simmer, covered, 1 hour, stirring occasionally. Uncover; simmer 15 minutes. Serve sprinkled with remaining oregano. Serve with ciabatta bread.

Recipe is not suitable to freeze.
Note

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