Beef Provencal Casserole

Ingredients

• 2 tablespoons olive oil
• 2 onions, finely chopped
• 200 g field mushrooms, sliced
• 2 garlic cloves, crushed
• 800 g lean beef, diced
• 2 tablespoons plain flour
• 400 g diced tomatoes
• 1 cup red wine
• 1 cup beef stock
• 1/2 red capsicum, seeded and sliced

Directions

1. 1

   Preheat oven to 170C (340F).

2. 2

   Heat 2 teaspoons of the oil in a large, heavy-based frying pan over high heat.

3. 3

   Add onion, mushrooms and garlic and saute for 5 minutes, or until soft.

4. 4

   Transfer to a large, ovenproof dish.

5. 5

   Toss meat in flour.

6. 6

   Heat remaining oil in frying pan and cook beef, in 2 batches, until well-browned. (Don't worry, the beef will catch on the bottom, just add a bit more oil. It will all come off when the stock and wine is added).

7. 7

   Transfer to onion and mushroom mixture.

8. 8

   Add tomato, wine, stock and capsicum to frying pan and bring to a gentle boil, scraping up any bits of beef stuck to the bottom of the pan.

9. 9

   Add to casserole dish.

10. 10

    Cover and transfer to oven to 1 1/2-3 hours. Remove lid and cook for a further 30 minutes, or until meat is tender.

11. 11

    Serve by itself or with mash potatoes.