Beef, Red Wine, and Chilli Casserole

• 50 g butter
• 1 12 kg beef chuck steaks, diced into 3 cm pieces
• 2 garlic cloves, crushed
• 3 small red Thai chile, sliced finely
• 1 tablespoon Dijon mustard
• 200 g brown onions, sliced thickly
• 380 g tomatoes, chopped roughly
• 410 g tomato puree
• 180 ml red wine
• 250 ml beef stock
• 2 tablespoons flat leaf parsley, chopped

1. Heat butter in a large saucepan.
2. Cook the beef in batches until browned.
3. Cook garlic, chilli, mustard and onions in the same pan, stirring until onion softens.
4. Return beef to pan, add tomato.
5. Cook, stirring, for 2 minutes.
6. Add puree, wine, and stock, bring to the boil.
7. Reduce heat, simmer, covered, for about 1 1/2 hours or until beef is tender, stirring occasionally.
8. Stir in parsley just before serving.
9. Serve with mashed potatoes or soft polenta.

butter, chuck, garlic, red thai chile, mustard, brown onions, tomatoes, tomato puree, red wine, beef stock, flat leaf parsley

Taken from www.food.com/recipe/beef-red-wine-and-chilli-casserole-345689 (may not work)