Add a third of the beef and cook for 5 minutes until well browned. Preheat the oven to 180C160C FanGas 4.

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Serve with baby carrots for a simply delicious meal thats worth the wait.

Beef and red wine casserole. 9 26 Beef and mushroom stew. Ingredients 3 medium brown onions halved and cut into thick slices - see notes below 6 fat cloves of garlic finely sliced or minced 1kg 2 pounds chuck steak cut into generous mouth sized. Season the beef well with salt and pepper.

Marinate the beef in red wine in a 9x13-inch glass baking dish in the refrigerator for at least 3 hours turning the meat over halfway through marinating time. Add herbs and bay leaves and bring to a simmer about 3 minutes. Set aside on a plate and repeat to brown the remaining meat.

Heat the oil in a large ovenproof dish over a high heat. Preheat the oven to 150 degrees In a large mixing bowl gently toss the beef in the flour and salt and pepper Heat half the oil in a large frying pan Add the beef and fry over a high heat stirring. Stir in beef and return to a simmer.

Heat half of the oil in a large non-stick frying pan and fry the beef in two batches for 23 minutes or until. Whisk in broth slowly then wine. Remove beef from the wine and pat dry with paper towels.

Preheat the oven to 150 C Gas 2. Heat the oil in a heavy casserole over a medium heat Brown the beef and bacon in batches turning frequently until the surface of the meat is sealed and just starting to caramelise Put the meat to. Tender beef simmered in a beautiful red wine sauce makes a wonderfully warming and oh-so-impressive dinner dish for a crowd.

Transfer to oven and cook uncovered for 1 hour and 45.

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