Slow-braised beef in red wine
Long, slow braising makes the beef extra tender and helps it absorb all the mellow flavours of the red wine and herbs
- Preparation Time30 mins
- Cooking Time2 hours 30 mins
Nutrition per serving
- Energy627 Kcals
- Saturated Fat12.4g
- 175g/6oz streaky bacon, chopped
- 2tbsp sunflower oil (if needed)
- 900g/2lb braising steak, cut into 4cm/1 1/2in cubes
- 12 small shallots, peeled
- 12 baby carrots
- 1 tbsp flour
- 300ml/ ½ pt red wine
- 300ml/ ½ pt beef stock
- 2tbsp Kikkoman Soy Sauce
- 100g/4oz button mushrooms
- 1 tsp dried herbes de Provence
- 4tbsp chopped fresh parsley
Preheat oven to 160°C/Gas mark 3. Fry the bacon, remove and transfer to a large casserole.
In the same pan, fry the steak briskly in batches, transferring to the casserole as it browns and adding oil if needed.
Lower the heat and fry the shallots until golden. Add the carrots, cook for 2 minutes, then transfer to the casserole.
Stir the flour into a little of the wine then add to the pan with the remaining wine, stock and soy sauce. Bring to the boil, stirring until thickened.
Add the mushrooms and herbs and pour into the casserole. Cover tightly and cook in the oven for 2 hours or until the meat is tender. Sprinkle with chopped parsley and serve with mashed potatoes and vegetables.
TipTuck a sheet of foil under the casserole lid to make a tight seal so none of the precious cooking juices can evaporate.
VariationIf your pot is big enough, add extra vegetables such as baby carrots, turnips and new potatoes about 1 hour before the end of cooking time for a one-pot meal.