Country Beef And Vegetable Casserole

• 2 tbsp olive oil
• 1 None onion, thickly sliced
• 3 cloves garlic, crushed
• 1 3/4 lbs beef stew meat, trimmed and cut into cubes
• 2 None potatoes, peeled and coarsely chopped
• 2 None carrots, peeled and coarsely chopped
• 2 None sticks celery, trimmed and coarsely chopped
• 1 tbsp chopped rosemary
• 2 tbsp butter
• 1/4 cup flour
• 2 cups red wine
• 1 cup beef stock
• 1/4 cup tomato paste
• 5 oz button mushrooms, halved
• 1/4 cup coarsely chopped parsley
• None None Crusty bread, to serve

1. Preheat the oven to 325u0b0F.
2. Heat 1 tbsp of the oil in a large heavy-bottomed saucepan on medium heat. Saute onion and garlic 2-3 mins until golden and tender. Transfer to a large casserole dish.
3. Heat remaining 1 tbsp oil in same pan. Cook beef in 2 batches for 2-3 mins until browned. Add to onions in casserole. Add potatoes, carrots, celery and rosemary to casserole.
4. Melt butter in same pan. Add flour. Cook, stirring, for 1 min. Remove from heat. Gradually stir in wine, stock, 1 cup water and tomato paste. Return to heat. Cook, stirring, until sauce boils and thickens. Simmer 3 mins. Pour into casserole and mix well.
5. Bake, covered, for 1 hour. Stir in mushrooms.
6. Bake, uncovered, for a further 45-60 mins until beef is tender. Stir in parsley. Serve with crusty bread.

olive oil, onion, garlic, beef stew meat, potatoes, carrots, celery, rosemary, butter, flour, red wine, beef stock, tomato paste, button mushrooms, parsley, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/25825 (may not work)