Country Beef And Vegetable Casserole

Name: Country Beef And Vegetable Casserole
Ingredients: 2 tablespoons olive oil; 1 onion thickly sliced; 3 cloves garlic crushed; 1 3/4 pounds beef stew meat trimmed and cut into cubes; 2 potatoes peeled and coarsely chopped; 2 carrots peeled and coarsely chopped; 2 sticks celery trimmed and coarsely chopped; 1 tablespoon rosemary chopped; 2 tablespoons butter; 1/4 cup flour; 2 cups red wine; 1 cup beef stock; 1/4 cup tomato paste; 5 ounces button mushrooms halved; 1/4 cup chopped parsley coarsely; crusty bread to serve

16 ingredients

6 steps

Ingredients

2 tablespoons olive oil
1 onion thickly sliced
3 cloves garlic crushed
1 3/4 pounds beef stew meat trimmed and cut into cubes
2 potatoes peeled and coarsely chopped
2 carrots peeled and coarsely chopped
2 sticks celery trimmed and coarsely chopped
1 tablespoon rosemary chopped
2 tablespoons butter
1/4 cup flour
2 cups red wine
1 cup beef stock
1/4 cup tomato paste
5 ounces button mushrooms halved
1/4 cup chopped parsley coarsely
crusty bread to serve

Directions

1

Preheat the oven to 325°F.
2

Heat 1 tbsp of the oil in a large heavy-bottomed saucepan on medium heat. Saute onion and garlic 2-3 mins until golden and tender. Transfer to a large casserole dish.
3

Heat remaining 1 tbsp oil in same pan. Cook beef in 2 batches for 2-3 mins until browned. Add to onions in casserole. Add potatoes, carrots, celery and rosemary to casserole.
4

Melt butter in same pan. Add flour. Cook, stirring, for 1 min. Remove from heat. Gradually stir in wine, stock, 1 cup water and tomato paste. Return to heat. Cook, stirring, until sauce boils and thickens. Simmer 3 mins. Pour into casserole and mix well.
5

Bake, covered, for 1 hour. Stir in mushrooms.
6

Bake, uncovered, for a further 45-60 mins until beef is tender. Stir in parsley. Serve with crusty bread.