Name: Beef in red wine
Prep time: 30 min
Cook time: 105 min
Total time: 135 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1.5 kilogram chuck steak, trimmed, cubed; 30 gram butter; 12 eschalots, peeled; 4 rashers rindless bacon, trimmed, chopped; 2 tablespoon plain flour; 1 cup beef stock; 1 cup red wine; 1/2 cup tomato puree; 250 gram button mushrooms, halved; 1 bay leaf; crushed bread, to serve; green beans, steamed, to serve

Beef in red wine

Tender braised beef is simmered in a fragrant red wine sauce to create a delicious, hearty dish that is wonderfully warming and perfect for cooler Winter nights.

Serves 4

Prep

30M

Cook

1H 45M

Total

2H 15M

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Ingredients

2 tablespoon olive oil

1.5 kilogram chuck steak, trimmed, cubed

30 gram butter

12 eschalots, peeled

4 rashers rindless bacon, trimmed, chopped

2 tablespoon plain flour

1 cup beef stock

1 cup red wine

1/2 cup tomato puree

250 gram button mushrooms, halved

1 bay leaf

crushed bread, to serve

green beans, steamed, to serve

Method

1.Heat 2 teaspoons of oil in a heavy based saucepan on high. Cook meat in two batches 2-3 minutes each side, until browned. Add more oil, if needed. Set aside.

2.Heat remaining oil and butter in same pan on high. Saute eschalots and bacon 4-5 minutes, until well browned. Add flour and cook, stirring, for 1 minute. Gradually stir in stock, wine and tomato puree. Return meat to pan with mushrooms and bay leaf.

3.Cover and bring to the boil over a high heat. Reduce heat to very low. Simmer for 1 hour. Uncover and simmer 30 minutes, or until meat is tender and liquid has reduced slightly. Season to taste. Serve with bread and green beans.

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