Beef in Red Wine with Mashed Potato Recipe

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Recipe byJillianAndolina

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Ingredients:

1 3/4 lbs beef diced, casserole or chuck
3-4 carrots, sliced chunky
8-10 mushrooms, quartered
2 onions sliced
5 cloves garlic, crushed
2 cups red wine, shiraz or cab sav
2 cups beef stock
2 tbsp. olive oil
1 can diced tomato
1 small can tomato paste
1 tbsp. brown sugar
dried thyme and oregano
salt and pepper
2 tbsp. cornflour mixed with 1/2 cup cold water
6 large potatoes, boiled and mashed

Heat olive oil in a frying pan and saute onions for 10 minutes on med-low heat. When cooked, place into slow cooker or casserole dish. Same frying pan, brown the meat in 2 batches and place on top of onions. Add wine, garlic, sugar stock, herbs, diced tomatoes, tomato paste and season with salt and pepper. Set on low for 4 hours. After 4 hours, add carrots and mushrooms, add the cornflour and water mixture and cook for another 4 hours. Serve with mashed potatoes.