Beef and Red Wine Casserole



Rich and aromatic, this presents very well served with mashed potato or pasta and greens.

Ingredients
750g round steak (cut into 3cm pieces)
4 bacon rashers
15 small mushrooms
2 medium onions
6 teaspoons oil (preferably light olive)
2 cloves garlic, crushed
1.5 tablespoons plain flour
4 teaspoons tomato paste
salt & pepper
¾ cup beef stock
1/2 cup dry red wine

Instructions
Coat the meat lightly in the flour (you can do this by putting the meat and flour together in a plastic bag and shaking it... remember to seal the bag).
Remove rind from bacon and chop into large pieces.
Cut mushrooms in half.
Peel and cut onion into wedges.
Heat half oil in large saucepan and fry onion, garlic, bacon and mushrooms over a high heat for 1 minute, stirring constantly.
Remove from pan and put to side.
Add the remaining oil to pan, add meat, stirring over high heat until meat is browned.
Stir in tomato paste, stock and wine
Add onion mixture.
Cook over a low heat, stirring occasionally for 1 hour.
If necessary remove lid in last 5 minutes to reduce liquid.

Compliments of your friendly Independent Butcher shop