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Categories:
olive oil onion garlic beef stew meat potatoes carrots celery rosemary butter flour red wine beef stock tomato paste mushrooms parsley coarsely crusty bread
Viewed: 31 - Published at: 8 years agoIngredients
- 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
Method
- Preheat the oven to 325°F.
- 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.
- 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.
- 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.
- Bake, covered, for 1 hour. Stir in mushrooms.
- Bake, uncovered, for a further 45-60 mins until beef is tender. Stir in parsley. Serve with crusty bread.
