Slow braised beef in red wine
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Slow braising makes the beef extra tender and helps it absorb all the rich flavours of the wine and herbs
Ingredients
- 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
Method
- STEP 1Preheat 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
- STEP 2Lower 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
- STEP 3Add the mushrooms and herbs then add to the casserole cover tightly and cook in the oven for 2 hours serve with couscous
