Beef in Red Wine, Casserole

Ingredients:

• salt and pepper, to taste
• 100g flour
• 1 kg chuck steak, cubed
• 30ml olive oil
• 1 bunch spring onions, green tops removed finely diced
• 4 large garlic cloves, crushed
• 500g mushrooms
• 1 bottle (750ml) red wine
• 3 tablespoons tomato sauce
• 1 bay leaf
• 1 beef stock cube
• 4 rashers of bacon, diced

Method:

1. Mix the salt, pepper and flour together then coat the meat in the flour. Fry it in the oil for approx 5 minutes or until browned and place in a large casserole dish.
2. Preheat oven to 180 degrees C.
3. Fry the shallots in the oil for 3-5 minutes adding the crushed garlic for the last 2 minutes, then add them both to the meat. Cut mushrooms into quarters and add to the casserole; warm the wine until it’s just bubbling and stir it in.
4. Add the tomato sauce, bay leaf, beef stock and bacon and mix it all together.
5. Cover and cook in preheated oven for approximately 2 and a half hours, then remove the lid and cook for a further half an hour.