Name: Beef and red wine casserole
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 2 cup (500ml) water; 1 kilogram beef skirt steak, trimmed, cut into 3cm cubes; 2 medium brown onions (300g), sliced thickly; 2 tablespoon olive oil; 6 clove garlic, crushed; 2 cup (500ml) beef stock; 2 cup (500ml) dry red wine; 1/2 cup (140g) tomato paste; 1 tablespoon finely chopped fresh rosemary; 1 tablespoon finely chopped fresh flat-leaf parsley; 500 gram fresh fettuccine pasta

Ingredients

2 cup (500ml) water

1 kilogram beef skirt steak, trimmed, cut into 3cm cubes

2 medium brown onions (300g), sliced thickly

2 tablespoon olive oil

6 clove garlic, crushed

2 cup (500ml) beef stock

2 cup (500ml) dry red wine

1/2 cup (140g) tomato paste

1 tablespoon finely chopped fresh rosemary

1 tablespoon finely chopped fresh flat-leaf parsley

500 gram fresh fettuccine pasta

Method

1.Combine the water, beef, onion, oil, garlic, stock, wine and paste in deep 3-litre (12-cup) microwave-safe dish; cook, covered, on high (100%) 50 minutes, stirring every 15 minutes to ensure beef remains covered in cooking liquid. Uncover; cook on high (100%) about 10 minutes or until beef is tender. Stir in herbs.

2.During final 10 minutes of casserole cooking time, cook pasta in large saucepan of boiling water until just tender; drain.

3.Divide pasta among serving dishes; top with beef casserole.

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