| Ingredients | 2lb | braising steak |
| 0.5 pint | red wine | |
| herbs | ||
| 1 tbs | cooking oil | |
| 2 large | carrots | |
| 1 large | onion | |
| salt and pepper to taste | ||
| 4 oz | Mushrooms | |
| 8oz | tinned tomatoes | |
| 1 clove | garlic | |
| 0.5 pint | strong stock |
Method
Cut the steak into 1" cubes and place in a pot with the wine, herbs and oil. Cover and allow to stand (marinade) for 3 hours.
Quarter the mushrooms, slice the carrots and pour the tinned tomatoes into the casserole. Place the beef over the top and sprinkle with crushed garlic.
Blend the wine and herbs with the stock and pour over the beef.
Cook in the centre of an oven at 300F until the beef is cooked.
Although my mother was excellent at the casserole she certainly never made this one at home but on one of her regular visits to look after my children I thrust this in front of her, with the ingredients, and as usual we had a delicicous meal waiting for us all when I returned from work and the children from school.