Name: Beef with mushroom and sundried tomato
Prep time: 10 min
Cook time: 320 min
Total time: 330 min
Yield: 1
Ingredients: 62.50 ml plain flour; 800g diced beef; 36.40 gm olive oil; 2 small brown onions, sliced; 125.00 gm dry white wine; 510.00 gm chicken style liquid stock; 350g Swiss brown mushrooms, quartered; 125.00 ml chopped sundried tomatoes; 20.00 ml chopped fresh rosemary leaves; mashed potato, to serve

Beef with mushroom and sundried tomato

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Prep Time:
10 minutes

Cook Time:
320 minutes

Total Time:
330 minutes

Slow-cooked beef and mushroom stew.

Ingredients:

62.50 ml plain flour
800g diced beef
36.40 gm olive oil
2 small brown onions, sliced
125.00 gm dry white wine
510.00 gm chicken style liquid stock
350g Swiss brown mushrooms, quartered
125.00 ml chopped sundried tomatoes
20.00 ml chopped fresh rosemary leaves
mashed potato, to serve

Instructions:

In a snap-lock bag, combine flour and beef. Season generously with salt and pepper. Seal the bag and shake vigorously to coat the beef. Heat oil in a deep frying pan over medium-high heat. Cook beef in batches for 3 to 4 minutes until nicely browned. Transfer the browned beef to a 4.5 litre-capacity slow cooker.
Sauté onions in a pan until tender and caramelized. Deglaze the pan with wine and stock, then transfer everything to a slow cooker. Mix in mushrooms to combine.
Simmer the beef on LOW for 5 hours until tender. Add tomato and rosemary, then cook covered for an additional 5 minutes until heated through. Serve with mashed potatoes.

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