Ingredients

• 1kg casserole or chuck steak
• 2 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 2 cups of beef stock
• ½ cup red wine
• 1 can of chopped tomatoes.
• 2 carrots, peeled and cut in medium-sized pieces
• 2 medium-sized potatoes, peeled and cut in medium-sized pieces
• 200g mushrooms, halved
• 1 teaspoon of dried Italian herbs
• 1 bay leaf
• 2 tablespoons chopped parsley

Instructions

1. 1. Preheat oven to 180°C
2. 2. Heat a heavy based-pan over medium-high heat. Add a little oil and brown meat on all sides then remove from pan and set aside.
3. 3. Turn down heat to medium, add a little more oil, and brown onions until translucent, about 5 minutes. Add garlic at the last minute of cooking.
4. 4. Return the meat to the pot and add the stock, wine and tomatoes. Bring to a simmer and cook until beef is tender, about 1 ½ hours.
5. 5. When the beef is tender, add the potatoes, carrots and mushrooms, and cook at a simmer until the potatoes and carrots are tender.
6. 6. Add fresh herbs and serve with pasta or rice and crusty bread.