Preheat oven  180° C

Ingredients

500g diced beef
2 tbsp canola oil
6 rashers bacon, chopped
6 small onions, peeled and left whole
2 carrots, thickly sliced
2 tbsp tomato paste
1 cup beef stock
1 cup red wine
200g button mushrooms

Coat diced beef in a little oil. In a hot pan brown beef and set aside. Reduce heat in pan and add remaining oil, bacon, onion, carrots and tomato paste and sauté until fragrant. Add stock and red wine, bring to boil and pour into casserole. Cook in oven for 1½ hours.

Add the mushrooms. Cover and cook for a further 20 minutes. Serve with creamy mashed potatoes and sugar snaps.

Recipe courtesy of Meat and Livestock Australia