Beef with red wine & carrots
Use this winter stew as a 'master recipe' - eat half, then use the rest in a pie or with pasta
Difficulty and servings
Makes 8 portions
Preparation and cooking times
Prep 35 mins
Cook 3 hrs 30 mins
- Heat 1 tbsp oil in a large frying pan. Put the beef in a bowl, sprinkle with the flour and seasoning, then mix until well coated. Fry in batches, adding more oil if necessary, until everything is well browned. Transfer to a casserole dish.
- Add another tbsp oil to the pan and stir in the onion and carrots. Cover and gently cook for 10-12 mins until softened, then remove the lid and cook until just beginning to brown. Stir in the garlic and cook for 1 min more. Pour in the wine and stir well, letting it boil up for 1 min, then pour the whole mixture over the meat. Add the stock, bay leaves and thyme, bring to a simmer, then cover and gently simmer for 2½ hrs until the meat is very tender. If the sauce looks a bit thin, remove the lid and continue to cook until it thickens. Eat half now; chill or freeze the rest for later (see 'Goes well with' for ideas on using the rest of the stew).
Per serving
443 kcalories, protein 46g, carbohydrate 16g, fat 21 g, saturated fat 6g, fibre 3g, sugar 11g, salt 0.69 g
Recipe from Good Food magazine, March 2010.
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http://www.bbcgoodfood.com/recipes/353606/
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Ingredients
- vegetable or sunflower oil , for frying
- 1½ kg shin of beef or stewing beef, cut into cubes
- 3 tbsp flour
- 2 large onions , sliced
- 600g carrots , cut into batons
- 4 garlic cloves , crushed
- glass red wine (about 175ml/6fl oz)
- 850ml beef stock
- 3 bay leaves
- few thyme sprigs
- jacket potatoes or mash, to serve
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Difficulty and servings
Makes 8 portions
Preparation and cooking times
Prep 35 mins
Cook 3 hrs 30 mins
Ingredients
- vegetable or sunflower oil , for frying
- 1½ kg shin of beef or stewing beef, cut into cubes
- 3 tbsp flour
- 2 large onions , sliced
- 600g carrots , cut into batons
- 4 garlic cloves , crushed
- glass red wine (about 175ml/6fl oz)
- 850ml beef stock
- 3 bay leaves
- few thyme sprigs
- jacket potatoes or mash, to serve
Per serving
443 kcalories, protein 46g, carbohydrate 16g, fat 21 g, saturated fat 6g, fibre 3g, sugar 11g, salt 0.69 g
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03 March 2010
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