Beef with Mushroom Sun-dried Tomato

Ingredients (serves 4)

• 1/4 cup plain flour
• 800g diced beef
• 2 tablespoons olive oil
• 2 small brown onions, sliced
• 1/2 cup dry white wine
• 2 cups chicken stock
• 350g Swiss brown mushrooms, quartered
• 1/2 cup chopped sundried tomatoes
• 1 tablespoon chopped fresh rosemary leaves
• mashed potato, to serve

Method

1. Place flour and beef in a snap-lock bag. Season with salt and pepper. Seal. Shake to coat. Heat oil in a deep frying pan over medium-high heat. Cook beef, in batches, for 3 to 4 minutes or until browned. Transfer to a 4.5 litre-capacity slow cooker.
2. Add onion to pan. Cook, stirring, for 4 to 5 minutes or until tender. Add wine and stock. Bring to the boil. Add to slow cooker. Add mushrooms. Stir to combine.
3. Cook, covered, on LOW for 5 hours or until beef is tender. Stir in tomato and rosemary. Cook, covered, for 5 minutes or until heated through. Serve with mash.