Beef in red wine with melting onions

Beef in red wine with melting onions

  • Rating: 5 out of 5.21 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 6

Beef skirt and shin are great value cuts, and become particularly delicious when slow-cooked in this one-pot dish - ideal for no-fuss family dinners

  • Freezable
Nutrition: per serving (6)
NutrientUnit
kcal360
fat19g
saturates7g
carbs15g
sugars5g
fibre3g
protein20g
salt0.4g
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Ingredients

Method

  • STEP 1

    Heat oven to 150C/130C fan/gas 2. In a large, heavy-based flameproof casserole dish with a lid, melt the butter over a medium heat. Add the onions and garlic, cook for 10 mins until starting to brown, then transfer to a small plate.

  • STEP 2

    Put the flour in a large plastic food bag with plenty of black pepper. Add half the beef, shake to coat, then remove, leaving some flour in the bag. Add the rest of the beef and shake to coat in the remaining flour.

  • STEP 3

    Heat the oil in the same casserole dish you cooked the onions in (there’s no need to clean it first). Add the beef and bay leaves, and fry until the meat is browned all over. Pour in the wine and return the onions to the dish. Add the tomato purée and stock, stir and return to a simmer. Cover with the lid and put in the oven to stew for 1 hr.

  • STEP 4

    After 1 hr, add the mushrooms and return to the oven for another hour. Taste the meat – if it’s tender, remove from the oven. If it’s still a little firm, cook for 30 mins more and test again. Serve scattered with parsley, if you like.

RECIPE TIPS
WATCH THIS TECHNIQUE
Find out how to make this recipe by watching our how to make beef in red wine with melting onions video.

Goes well with

Recipe from Good Food magazine, October 2015

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    Rating: 5 out of 5.21 ratings

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