2 pounds/900g rump of beef, cut into large cubes
6 tablespoons olive or salad oil
1 leek, chopped
4 shallots, chopped
1 medium onion, chopped
1 clove garlic, chopped
2 1/4 cups red wine
1 tablespoon Maggi seasoning
1 cup button mushrooms
1 cup button onions
1 tablespoon chopped parsley
Salt and pepper
1. Heat 4 tablespoons oil in a large frying pan and saute the beef.
2. Brown meat well on all sides.
3. Tranfermeatintoa casserole dish.
4 Saute chopped leek, onion and garlic in oil remaining in frying pan, stirring occasionally, until lightly browned.
5. Transfer vegetables to the casserole with the meat and pour 2 cups wine and enough hot water to cover contents.
6. Add the Maggi seasoning.
7. Cover and cook in oven at 325 F/160 C for 1 1/2 hours.
8 Saute button onions and mushrooms in 2 tablespoons oil.
9. Add 1/4 cup wine, cover and simmer until onions are cooked. Keep warm.
10. When meat is tender, add pepper and salt to taste.
11. Add onions and mushrooms and sprinkle with parsley.
Serving suggestion Serve with a Tossed Greens and Vegetable Salad with French Dressing . If you would also like to serve a side-dish, Peas with Spring Onions is an excellent choice.