Beef and Red Wine Casserole

• 500 g diced beef (oyster blade steak is good)
• 2 garlic cloves, minced
• 1 onion, diced
• 1 (10 3/4 ounce) can condensed tomato soup
• 1 (14 1/2 ounce) can chopped tomatoes
• 1 chili, chopped (optional)
• 34 cup red wine (I use Shiraz Cabernet)
• 1 carrot, sliced
• 1 parsnip, sliced
• 1 cup beef stock
• 1 pinch paprika
• salt and pepper (to season)

1. Brown the beef, garlic and onion in a large pot.
2. Add remaining ingredients and cook on low for approximately one hour.
3. You can adjust the consistency of the sauce by adding extra stock if too thick or some cornflour and water mixture if too thin.
4. Serve with either spiral noodles or mashed potatoes and crusty bread.

garlic, onion, tomato soup, tomatoes, chili, red wine, carrot, beef stock, paprika, salt

Taken from www.food.com/recipe/beef-and-red-wine-casserole-9392 (may not work)