Beef In Red Wine Sauce With Potatoes

• 1 tbsp vegetable oil
• 3/4 lb beef chuck steak, trimmed, cut into 1 inch pieces
• 1 None medium brown onion, thinly sliced
• 1 None small zucchini, coarsely chopped
• 1 None small carrot, coarsely chopped
• 4 oz button mushrooms, quartered
• 1/3 cup red wine
• 14 oz can chopped tomatoes
• 14 oz potatoes, peeled, chopped
• 1/4 cup low-fat milk
• 2 tbsp butter, chopped
• None None steamed green beans, to serve

1. Preheat oven to 325u0b0F. Heat oil in a 4 cup flameproof and ovenproof dish over medium heat. Add beef and sear 2-3 mins. Transfer to a bowl. Add onion, zucchini, carrot and mushroom to dish and cook 3 mins. Return beef to dish. Add wine and bring to a boil. Reduce heat and simmer, uncovered, 2-3 mins or until reduced by half. Stir in tomato and return to a boil. Remove from heat. Cover with tight-fitting lid. Bake 1 1/4 hours or until beef is tender. Season with salt and pepper and set aside. Increase oven temperature to 375u0b0F.
2. Meanwhile, for the mashed potatoes, place potato in a medium saucepan and cover with cold water. Boil 10-12 mins or until tender. Drain well and return potatoes to pan. Add milk and mash until smooth. Spoon on top of beef, dot with butter and bake, uncovered, 15 mins or until golden and bubbly. Cool 5 mins before serving with green beans.

vegetable oil, beef chuck steak, brown onion, zucchini, carrot, button mushrooms, red wine, tomatoes, potatoes, lowfat milk, butter, green beans

Taken from recipes-plus.com/api/v2.0/recipes/25635 (may not work)