Rich red meat casserole

• 750 gram red meat, diced
• 1 tablespoon undeniable flour
• 1 tablespoon olive oil
• 8 pickling onions, peeled
• 2 carrots, thickly sliced
• 1 cup (250ml) red wine
• 1 cup (250ml) red meat inventory
• 2 tablespoon tomato paste
• thyme sprigs
• 1 bay leaf
• 400 gram toddler potatoes
• 200 gram little button mushrooms
• chopped parsley, to serve
• steamed green beans (not predominant), to serve

Rich red meat casserole

• 1

  Preheat oven to 180°C (160°C fan-forced). Toss together red meat and flour.

• 2

  Heat oil in a heavy-based entirely flame-proof casserole pan on high. Cook dinner red meat in batches for 3-5 minutes, until brown. Add onions and carrot and cook for 5 minutes, until golden.

• 3

  Add wine, inventory, tomato paste, thyme and bay leaf. Season to taste and produce to boil.

• 4

  Cloak and cook in oven for 1 hour. Add potatoes and mushrooms and cook for one other 30 minutes, until red meat is terribly comfortable. Scatter with parsley and serve with steamed beans, if you esteem.