Beef And Mushrooms In Red Wine

• 2 tbsp olive oil
• 2 lbs beef chuck steak, cut into 3/4-inch pieces
• 4 medium onions, coarsely chopped
• 7 oz mushrooms, halved
• 2 1/2 cups dry red wine
• 1/4 cup beef stock
• 1 can (28 oz) diced tomatoes
• 1 tbsp light brown sugar
• 3 sprigs fresh rosemary
• 2 tbsp fresh oregano leaves
• None None Ciabatta bread, to serve, optional

1. Heat half the oil in a Dutch oven on high heat. Cook the beef, in batches, until browned. Remove from the pan.
2. Heat the remaining oil in the same pan. Cook the onion, stirring, for 2 mins. Add the mushrooms and cook, stirring, for 2 mins.
3. Return the beef to the pan with the wine, stock, undrained tomatoes, sugar, rosemary and half the oregano; bring to a boil. Reduce the heat to low; simmer, covered, for 1 hour, stirring occasionally. Uncover and simmer for 15 mins. Serve sprinkled with the remaining oregano. Serve with ciabatta bread, if desired.

olive oil, beef chuck steak, onions, mushrooms, red wine, beef stock, tomatoes, brown sugar, rosemary, oregano, bread

Taken from recipes-plus.com/api/v2.0/recipes/34861 (may not work)