Slow-cooked beef in red wine

5 1 ratings
Total time 180 mins
180 mins preparation time

Ingredients

4 portion(s)
175 g
streaky bacon, chopped
2 tbsp
sunflower oil (if needed)
900 g
braising steak, cut into 4cm cubes
12 
small shallots, peeled
12 
baby carrots
1 tbsp
flour
300 ml
red wine
300 ml
beef stock
100 g
button mushrooms
1 tsp
dried herbes de Provence
4 tbsp
chopped fresh parsley

Preparation

Step 1

Preheat oven to 160°C/Gas mark 3. Fry the bacon, remove and transfer to a large casserole.

Step 2

In the same pan, fry the steak briskly in batches, transferring to the casserole as it browns and adding oil if needed.

Step 3

Lower the heat and fry the shallots until golden. Add the carrots, cook for 2 minutes, then transfer to the casserole.

Step 4

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.

Step 5

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.

Tip:

Tuck a sheet of foil under the casserole lid to make a tight seal so none of the precious cooking juices can evaporate.

Variation

If 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.

Recipe-ID: 461

Recipe as PDF

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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.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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