Beef in Red Wine

This is a dish you are bound to make again. Any leftovers including the mash potato place in single serve containers and you have a few more meals another night.

This recipe is low fat, low sodium, low sugar, high protein.

Ingredients

• 800g beef diced, casserole or chuck
• 3-4 carrots, sliced chunky
• 8-10 mushrooms, quartered
• 2 onions sliced
• 5 cloves garlic, crushed
• 2 cups red wine, shiraz or cab sav
• 2 cups beef stock (we used powdered with water)
• 2 tbsp. olive oil
• 1 can diced tomato
• 1 small can tomato paste
• 1 tbsp. brown sugar
• Dried thyme and oregano
• Salt and Pepper
• 2 tbsp. cornflour mixed with 1/2 cup cold water
• 6 large potatoes, boiled and mashed with milk, S&P

Method

1. We used a slow cooker or you can use the oven, 150C.
2. Heat olive oil in a frypan and saute onions for 10 minutes on med-low heat. When cooked, place into slow cooker or casserole dish.
3. Same frying pan brown the meat in 2 batches and place on top of onions.
4. Add wine, garlic, sugar stock, herbs, canned tomatoes, tomatoe puree and season with S & P. Set on low for 4 hours.
5. After 4 hours, add carrots and mushrooms, add the cornflour and water mixture and cook for another 4 hours.
6. Serve with mashed potato.