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Member recipe

Slow braised beef in red wine

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Cooking time

Prep: 30 minutes Cook: 2 hours

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Serves 4

Slow braising makes the beef extra tender and helps it absorb all the rich flavours of the wine and herbs

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  • 175g /6oz streaky bacon chopped
  • 900g / 2lb braising steak cut into 4cm / 11/2 in cubes
  • 2 tbsp sunflower oil ( if needed )
  • 12 small shallots peeled
  • 1tin of baby carrots
  • 1tbsp flour
  • 300ml /1/2 pint red wine
  • 300 / 1/2 pt beef stock
  • 2 tbsp soy sauce
  • 100g / 4oz button mushrooms
  • 1tsp dried herbes de Provence
  • 4 tbsp fresh parsley chopped


  1. Preheat oven to 170c /325f gas 3 fry the bacon in a dry frying pan remove and transfer to a large casserole in the same frying pan fry the steak in batches adding oil if needed transfer to casserole as it browns

  2. Lower heat fry shallots until golden add the carrots and cook for 2 mins transfer to casserole stir the flour into a little red wine add to pan with remaining red wine beef stock soy sauce bring to boil stirring till thickened

  3. Add the mushrooms and herbs then add to the casserole cover tightly and cook in the oven for 2 hours serve with couscous

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