Beef And Mushrooms In Red Wine - cooking recipe

Ingredients

2 tbsp olive oil
2 lbs beef chuck steak, cut into 3/4-inch pieces
4 medium onions, coarsely chopped
7 oz mushrooms, halved
2 1/2 cups dry red wine
1/4 cup beef stock
1 can (28 oz) diced tomatoes
1 tbsp light brown sugar
3 sprigs fresh rosemary
2 tbsp fresh oregano leaves
None None Ciabatta bread, to serve, optional

Preparation

Heat half the oil in a Dutch oven on high heat. Cook the beef, in batches, until browned. Remove from the pan.
Heat the remaining oil in the same pan. Cook the onion, stirring, for 2 mins. Add the mushrooms and cook, stirring, for 2 mins.
Return the beef to the pan with the wine, stock, undrained tomatoes, sugar, rosemary and half the oregano; bring to a boil. Reduce the heat to low; simmer, covered, for 1 hour, stirring occasionally. Uncover and simmer for 15 mins. Serve sprinkled with the remaining oregano. Serve with ciabatta bread, if desired.