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Title: Beef In Red Wine With Melting Onions
Categories: Beef, British
Yield: 4 Servings

25 g Butter
2 lg Onions; sliced into rings
6 cl Garlic; halved
3 tb Plain flour
600 g Beef skirt or slices of
-shin; cut into large chunks
2 tb Olive or rapeseed oil
3 Bay leaves
400 ml Red wine
1 tb Tomato puree
300 ml Strong beef stock
250 g Mushrooms; halved
Parsley; chopped; to serve,
-(optional)

Heat oven to 150 C / 130 C fan / gas 2. In a large, heavy-based
flameproof casserole dish with a lid, melt the butter over a medium
heat. Add the onions and garlic, cook for 10 minutes until starting
to brown, then transfer to a small plate.

Put the flour in a large plastic food bag with plenty of black
pepper. Add half the beef, shake to coat, then remove, leaving some
flour in the bag. Add the rest of the beef and shake to coat in the
remaining flour.

Heat the oil in the same casserole dish you cooked the onions in
(there's no need to clean it first). Add the beef and bay leaves, and
fry until the meat is browned all over. Pour in the wine and return
the onions to the dish. Add the tomato puree and stock, stir and
return to a simmer. Cover with the lid and put in the oven to stew
for 1 hour.

After 1 hour, add the mushrooms and return to the oven for another
hour. Taste the meat--if it's tender, remove from the oven. If it's
still a little firm, cook for 30 minutes more and test again. Serve
scattered with parsley, if you like.

Recipe by BBC Good Food Magazine, Nov 2015

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