date:May 27, 2014
a heavy-based large saucepan over medium heat. Cook beef, in batches, for 3 minutes or until browned all over. Transfer to a bowl.
2. Heat remaining oil in pan. Add onion. Cook, stirring, for 4 to 5 minutes or until onions are browned. Return beef to pan. Stir in wine, stock and tomato. Cover, bring to the boil. Reduce heat to low. Simmer for 1 hour 45 minutes. Add carrot and mushroom. Simmer, uncovered, for 45 minutes or until vegetables and meat are tender. Season with salt and pepper.
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