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Beef and Wine Casserole

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 We had this for the first time the other day and surprisingly my 7 year old loved it - apparently it's now his favourite meal!
Ingredients
Casserole Beef (400g)
Olive oil (for frying)
2 Onions (chopped)
Red Wine (1 glass)
Any of:
Carrots (diced)
Pearl Barley
Shallots

Herbs
Oxo cube
Tbsp Flour (mixed with a little water)
Button mushrooms

Preparation
  1. Heat pan with dash of olive oil and seal the beef.
  2. Once sealed remove from the pan.
  3. Add a little more oil to the pan and add finely chopped onions - once translucent add good dash of red wine and return beef to pan.
  4. Add your other ingredients (except button mushrooms) with enough water to cover (and more wine if you want), plus seasoning.
  5. Simmer for 1 - 2 hours on the lowest heat possible and at this point add any herbs, oxo cube and your flour mixture to thicken gravy.
  6. If adding Button mushrooms then do so with 30 minutes left.
I would usually describe this as a winter dish, but it's tasty whenever you eat it.
For extra flavour if you have time the shallots can be glazed with oil and sugar in a small pan before adding to the main casserole - if choosing to do this then add to the main casserole 30 minutes before serving.
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