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Beef Provencale Casserole
Ingredients
- 2 tbsp olive oil
- 2 onions, finely chopped
- 200g field mushrooms, sliced
- 2 tsp minced garlic
- 800g diced lean beef
- 2 tbsp plain flour
- 1 x 400g tin diced tomatoes
- 1 cup red wine
- 1 cup beef stock
- 1/2 red capsicum, seeded and sliced
- 1 tbsp Italian parsley
- 1 tbsp oregano
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Directions
- Preheat oven to 170C (340C).
- Heat 2 tsp of the oil in a large, heavy based frying pan over high heat, add onion, mushrooms and garlic and sauté for 5 minutes or until soft. Transfer to a large, ovenproof dish.
- Toss meat in lightly seasoned flour. Heat remaining oil in frying pan and cook beef, in 2 batches, until well browned. Transfer to onion and mushroom mixture.
- Add tomato, wine, stock and capsicum to frying pan and bring to a genuine boil, scraping up any bits of beef stuck to bottom of pan. Add to casserole dish. Cover and transfer to oven for 1 1/2 - 2 hours. Remove lid and cook for a further 30 minutes , or until meat is tender. Stir through herbs and season to taste.
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