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Ingredients
1.2kg MSA gravy beef, cut into 4cm pieces
3 tablespoons Homebrand plain flour
2 tablespoons Woolworths Select Spanish classic olive oil
9 pickling onions or baby brown onions, halved through the core
175g Woolworths Select shortcut bacon, cut into 2cm pieces
1 tablespoon Woolworths Select tomato paste
2 garlic cloves, bruised with back of a knife
400g can Woolworths Select Australian diced tomatoes
11/2 cups dry red wine
2 cups Woolworths Select salt-reduced beef stock
200g button mushrooms or swiss brown mushrooms, quartered
Chopped fresh continental parsley and finely grated lemon rind, to serve
Method
Combine beef and flour in a bowl. Season. Toss to combine.
Heat 1 tablespoon of oil in a large casserole pan over medium-high heat. Add beef to the pan, in batches, cook for 5 minutes or until browned. Transfer to a bowl.
Heat remaining oil in pan over medium heat. Add onion and bacon. Cook, stirring, for 5 minutes or until onion has browned. Stir in tomato paste. Return beef and juices to pan and add garlic, tomatoes, wine and stock. Bring to the boil. Reduce heat to low. Simmer, covered, for 1! hours.
Stir through mushrooms and cook, uncovered for a further hour, stirring occasionally, or until meat is tender and sauce has thickened.
Serve scattered with parsley and lemon rind.
Tip:
Don’t try and rush the browning of the meat, if there is too much meat in the pan it will stew in its own juice
and not brown. This casserole makes a great family pie filling. Spoon into a baking dish and top with pastry or mashed potato or sweet potato.
This recipe was brought to you by Woolworths.
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