date:Aug 19, 2014
Increase heat to high. Add 1 cup red wine. Bring to boil, scraping base of pan to remove sediment. Add 1 1/4 cups beef stock. Bring to the boil. Remove from heat.
Step 3
Add 12 pickling onions, peeled, 500g carrots, cut into 4cm pieces, 250g button mushrooms and 400g chat potatoes, halved. Return the beef to the pan. Toss until combined. Bake for 2 hours or until the meat is tender. Serve with crusty bread.