Beef Provencal Casserole

A delicious filling, low calorie meal!!

Preheat oven to 170c.

Heat 2 teaspoons of the oil in a large , heavy-based frying pan over high heat.

Add onion , mushrooms and garlic and saute for 5 minutes , or until soft.

Transfer to a large , ovenproof dish.

Toss meat in flour.

Heat remaining oil in frying pan and cook beef , in 2 batches , until well-browned.

Transfer to onion and mushroom mixture.

Add tomato , wine , stock and capsicum to frying pan and bring to a gentle boil , scraping up any bits of beef stuck to the bottom of the pan.

Add to casserole dish.

Cover and transfer to oven to 1 1 / 2-3 hours.

Remove lid and cook for a further 30 minutes , or until meat is tender.

Serve by itself or with mash potatoes.

olive oil, onions, field mushrooms, garlic cloves, lean beef, plain flour, diced tomatoes, red wine, beef stock, red capsicum