Beef, Red Wine and Chilli Casserole/Stew

• 50 g butter
• 1 kg beef, braising
• 1 onion, large brown, chopped
• 2 garlic cloves, crushed
• 1 large chili, seeded and chopped
• 1 teaspoon Dijon mustard
• 1 (425 g) can tomatoes, chopped
• 250 ml wine, dry red
• 250 ml beef stock
• 12 teaspoon pepper, course black
• salt, to season
• 2 tablespoons flat leaf parsley, chopped

1. Dice meat into 1 1/2 inch squares and set to one side.
2. Heat butter in saucepan and cook beef in about 3 batches until sealed.
3. Remove from pan.
4. Cook garlic, onion,Chilli and mustard, stirring until onion is soft.
5. Return beef to saucepan with the tomato and cook for a couple of minutes adding the , wine and stock.
6. Simmer for 1 hour adding the seasoning and the flat parsley - thicken if necessary.
7. Served with vegetables of your choice and enjoy!

butter, beef, onion, garlic, chili, mustard, tomatoes, wine, beef stock, pepper, salt, flat leaf parsley

Taken from www.food.com/recipe/beef-red-wine-and-chilli-casserole-stew-429807 (may not work)