Beef Casserole

Serves 4

675g (1½lb) Braising Steak
397g (14oz) tin Chopped Tomatoes
300ml (½ pint) Red Wine Or Stock
160g (6oz) Button Mushrooms
2 Onions
2 Carrots
1 Clove Garlic,
2 tbsp Fresh Herbs
1 tbsp Tomato Puree
1 tbsp Oil
Salt & Black Pepper

Cut the beef into cubes
Heat the oil in an ovenproof casserole.
Add the steak and cook until browned, remove from the casserole.
Add the chopped onions, chopped carrots and crushed garlic cook until softened.
Return the steak, add the tomatoes, wine or stock, herbs, tomato puree and seasoning.
Bring to the boil.
Pre-heat oven to 190°C; 375°F: Gas 5.cover and cook for 1½ hours
Add the mushrooms cover and return to the oven for a further 30 minutes.

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Beef Casserole

Meat
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