Rosemary Beef Casserole

What to do:

Fry a diced medium sized onion in a little oil in a casserole dish until soft. Add the stewing beef and cook until meat is sealed but not brown. Add 3 large carrots diced into chunks and cook for 3 minutes stirring to prevent sticking, add 100g of chopped mushrooms and cook for a further two minutes. Pour in 1 pouch of Caramelised Onion and Rosemary Sauce, 200ml red wine and 500ml of beef stock, (or miss out the wine and replace with extra stock). Bring to the boil, put lid on and place in pre-heated oven, 180°C for 90 minutes, stir once during cooking. A rich tasty casserole, perfect served with mashed potato, steamed broccoli and a glass of red wine!