Beef Provencal Casserole Recipe

Ingredients for Beef Provencal Casserole

• Olive Oil
• Onions
• Field Mushrooms
• Garlic Cloves
• Lean Beef
• Plain Flour
• Diced Tomatoes
• Red Wine
• Beef Stock
• Red Capsicum

How to Make Beef Provencal Casserole

1. Preheat oven to 170°C (325°F).
2. Heat 2 teaspoons olive oil in a large, heavy-based frying pan over high heat.
3. Add 1 large onion (chopped), 250g mushrooms (sliced), and 2 cloves garlic (minced) and sauté for 5 minutes, or until softened. Transfer to a large, ovenproof casserole dish.
4. Toss 500g beef stew meat in 2 tablespoons all-purpose flour until evenly coated.
5. Heat 2 tablespoons olive oil in the same frying pan and cook beef in 2 batches until well-browned. Transfer to the casserole dish with the onions and mushrooms.
6. Add 400g canned crushed tomatoes, 100ml red wine, 200ml beef stock, and 1 red bell pepper (chopped) to the frying pan. Bring to a gentle boil, scraping up any browned bits from the bottom.
7. Pour the sauce over the beef and vegetables in the casserole dish.
8. Cover the casserole dish and bake in the preheated oven for 2-3 hours.
9. Remove the lid and bake for a further 30 minutes, or until the beef is very tender.
10. Serve hot, by itself or with mashed potatoes. Garnish with fresh parsley (optional).