Beef With Red Wine & Carrots

USE THIS WINTER STEW AS A ‘MASTER RECIPE’

Use this winter stew as a ‘master recipe’ – eat half, then use the rest in a pie or with pasta


SERVES   8
TIME   3 Hours
Difficulty   EASY


NUTRITION PER SERVING:

443 Calories, 21 Fat, 6 Saturates, 46 Protein, 16 Carbs, 11 Sugars, 0.69 Salt, 3 Fibre

Categories: ,

Description

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

Methods:

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

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