BEEF BERKSHIRE

1 Cup Red Wine
2 Sticks Celery - Chopped
2 Cloves Garlic - Chopped
200gms Fresh Mushrooms
2 Large Onions - Chopped
Salt and Pepper
2kg Sirlion Beef - Cubed
3 Tbsp Flour
3 Tbsp Olive Oil
1 Cup Beef Stock

Chop onions and brown in a little oil in skillet. Remove to deep casserole or Dutch oven. Dust meat with flour and brown well in skillet with salt, pepper . Add to casserole. Brown fresh mushrooms in oil and add. Pour beef stock and red wine over all. Cover tightly and cook in a slow oven for at least 2.1/2 hours on 160 degrees C. Serve with rice