Beef, Tomato and Red Wine Casserole

• casserole beef1 1⁄4 kg
• plain flour↗1⁄4 cup
• paprika↗1 teaspoon
• olive oil↗1⁄4 cup
• brown onion, roughly chopped↗1
• canned diced tomatoes2
• red wine↗1⁄2 cup
• potato, peeled, cut into pieces↗1 kg
• butter↗40 g
• milk↗3⁄4 cup
• green shallots, finely chopped (optional)↗4

  optional

• flat leaf parsley, roughly chopped (optional)2 tablespoons

  optional

Step-by-step instructions

1. 1

   Trim excess fat from beef and cut into 3cm pieces. Combine flour and paprika. Season with salt and pepper. Toss beef in flour to coat lightly. Heat 1 tbs oil in a large heatproof casserole dish. Cook beef in batches, until well browned, adding more oil as required. Remove beef from pan and set aside.

2. 2

   Add onion to pan and cook, stirring occasionally for 4 mins or until tender. Stir in tomatoes and wine. Bring to the boil. Return beef to pan. Reduce heat to a gentle simmer, cover and cook for 1 1/2 - 2 hours, until meat is very tender.

3. 3

   Meanwhile, place potatoes into a saucepan and cover with cold water. Bring to boil over a high heat. Reduce heat and simmer for 20-25 mins or until tender. Drain. Add butter, milk and shallots then mash until smooth. Season with salt and pepper. Serve with casserole and sprinkle with parsley.