Beef Stewed in Red Wine

Another yummy winter dish, best served with mash potatoes. Serves 2

Ingredients
500g of stew/casserole meat (ask your butcher), cubed
1 bottle red wine
1 cup water
1 paper bag of button mushrooms
1 clove garlic
1 white onion
1 tbsp tomato paste
bay leaf
1 bunch chopped parsley
1 pinch of rosemary
plain flour

1. Heat some oil in a large pot or casserole dish. Pour some plain flour onto a plate and season. Lightly coat the meat with the flour and pan fry in the oil. Once all the sides are brown, remove and put in a bowl to catch the juices.
2. Add some more oil and brown the garlic and onion until translucent. Add browned meat and its juices. Add the water and half a bottle of the wine. Add bay leaf and tomato paste, stir.
3. Cover and simmer on a low heat for approx. 2 hours. Check every half hour to see if you need to add more liquid. If so, keep on adding the wine a little at a time.
4. Meanwhile in a small pan, saute the mushrooms in abit of oil and salt. Saute until the liquid has evaporated.
5. After 2 hours, take out the bay leaf then add in the mushrooms, parsley and rosemary to the pot of stewed meat and cook for a further 30mins. You will know when it is ready when the gravy is reduced.