Country Beef And Vegetable Casserole - cooking recipe

Ingredients

2 tbsp olive oil
1 None onion, thickly sliced
3 cloves garlic, crushed
1 3/4 lbs beef stew meat, trimmed and cut into cubes
2 None potatoes, peeled and coarsely chopped
2 None carrots, peeled and coarsely chopped
2 None sticks celery, trimmed and coarsely chopped
1 tbsp chopped rosemary
2 tbsp butter
1/4 cup flour
2 cups red wine
1 cup beef stock
1/4 cup tomato paste
5 oz button mushrooms, halved
1/4 cup coarsely chopped parsley
None None Crusty bread, to serve

Preparation

Preheat the oven to 325\u00b0F.
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.