Beef in Red Wine Sauce with Roasted Tomatoes
Tender and slow-cooked beef in red wine sauce with roasted tomatoes from Australian Women's Weekly.
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Ingredients
- 8 egg tomatoes (600g), halved
- 1/4 cup (60ml) olive oil
- 2 cloves garlic, crushed
- 1 teaspoon brown sugar
- 1 carrot (120g), sliced thinly
- 1 brown onion (150g), chopped coarsely
- 12 baby onions (300g)
- 250 grams button mushrooms
- 1 1/2 kilograms beef chuck steak, chopped coarsely
- 2 tablespoons plain flour
- 3 cups (750ml) dry red wine
- 1 bay leaf
- 2 tablespoons cornflour
- 1 cup (250ml) water
- 2 tablespoons chopped fresh parsley
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