Beef and Red Wine Casserole

Serve on a wintery night, as a warming, welcoming meal.

400g chuck or blade steak, fat trimmed and cubed

1/3 cup wholemeal plain flour

1 teaspoon olive oil

1 cup red wine

1 1/4 cups reduced salt beef stock

500g onions, cut into rough wedges

2 garlic cloves, roughly chopped

400g carrots, roughly chopped

2 medium celery stalks (20cm long), finely chopped

250g green beans, topped, tailed and roughly chopped

250g button mushrooms

300g red kidney beans (reduced or no added salt)

500g potatoes, washed and roughly chopped into quarters

In a mixing bowl, add the steak and flour, and give everything a good toss to coat the steak with the flour.
In a frying pan over medium heat, add olive oil and brown the meat. Remove the meat and set aside.
Into the same pan, add the red wine, and bring to the boil. Add the beef stock, onions, garlic, carrots, celery, green beans, mushrooms, kidney beans, and potato. Simmer for 5 minutes, until vegetables start to soften.
Return the meat to the pan. Pour the mixture into a roasting pan, and place in a preheated oven (180 degrees) for 2 hours.
Serve on a wintery night, as a warming, welcoming meal.

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