Oven Baked Beef, Mushroom & Red Wine Casserole

Method:

• Preheat oven to 180 degrees.
• Toss the beef chunks in plain flour, salt and pepper. If you want to keep it GF, just sprinkle the beef with salt & pepper and leave the flour out.
• Heat olive oil in a medium oven proof frypan or ovenproof saucepan over medium heat. Add the beef in batches and brown for a few minutes each side. Remove and set aside.
• Add more olive oil to the pan and add the onion/leek for 2-3 minutes. Add the garlic, carrot, celery and sauté for about 3-4 minutes, stirring.
• Add beef back into the pan with all the veggies. Add the tinned tomatoes, tomato paste, red wine and beef stock. Stir to combine.
• Place the pot/pan in the oven with the lid on for 30 mins. Remove and add the chopped mushrooms, stir and return to the oven. Turn the heat down to 160 degrees and remove the lid. Let it cook for about 1.5 hours. Give it a stir every now and then and feel free to add a little water if it’s reducing too much (or more stock). Depending on your oven – it might need 1.5 hours – 2.5 hours. Just check the meat as you go and when it’s starting to break apart easily with a fork, it’s ready to go!!!
• Remove from the oven and add the chopped parsley.
• Serve on whatever you desire – pasta, mashed potato, zoodles, polenta, canned beans – whatever!!!