Beef Casserole

This flavoursome recipe gives you time to clean up before you eat. Excellent if you're having guests and want to be organised, not having to do much when they arrive.

4 small onions (whole)
4 carrots (sliced lengthwise and quartered and cut into two)
1 parsnip
1/2 cup red wine
1 bay leaf
2 tablespoons oil
2 tablespoons plain flour
1/3 cup tomato sauce
700g round stead (cut into cubes and fat removed)
750m beef stock
1 small tin champignons (remove from fluid)

Fry meat in oil until brown then remove from heat.
Place onions, carrots and parsnip into pan and lightly cook but do not brown.
Make paste of flour and tomato sauce.
Remove vegetables from heat and mix in paste.
Add wine and beef stock and slowly bring to boil.
Add meat and bay leaf and cook approximately 1 1/2 hours or until meat is tender.
Add champignons 15 minutes before serving.

Very nice.