Slow-cooked Beef in Red Wine
Ingredients
- 2 tbs plain flour
- Salt and freshly ground black pepper, to taste
- 1 kg (2 lb 4 oz) casserole steak, diced
- 1 tbs light olive or vegetable oil
- 2 large carrots, peeled and sliced
- 2 cloves garlic, sliced
- 500 ml (18 fl oz) Eisberg Cabernet Sauvignon
- 1 beef stock cube plus 300 ml (½ pt) boiling water
- 1 tsp dried thyme
- 2-3 bay leaves
- 1 tbs tomato purée
- 10 shallots, peeled and left whole
- 200 g (7 oz) baby button mushrooms
- 100 g (3½ oz) smoked streaky bacon, chopped, or lardons
- To Garnish: fresh thyme.
- To Serve: mashed potatoes; green beans.
The trend for slow-cooked food isn’t going away any time soon.
And here at the “Friend”, we’re more than happy get involved, with this alcohol-free Slow-cooked Beef In Red Wine recipe.
But don’t worry if you don’t have a slow cooker — you can also use a casserole dish with a tight-fitting lid.
Method:
- Place the flour in a bowl and season with a pinch of salt and a good grind of black pepper. Add the beef and toss well to coat all the pieces of meat.
- Heat a drizzle of oil in a large frying-pan and add about a third of the beef.
- Cook quickly just to seal on all sides, then tip into a slow cooker. Repeat this process with the remaining meat.
- Add the carrots and garlic to the frying-pan and fry for one minute, then add to the slow cooker.
- Pour over the Eisberg wine and stir, then add the stock, thyme, bay leaves and tomato purée. Cover with the lid and cook on low heat for 4 to 5 hours.
- Turn the heat to high, then add the shallots and mushrooms.
- Fry the bacon in a small pan then tip into the slow cooker and cook for a further hour.
- Alternatively, if you don’t have a slow cooker, use a casserole with a tight fitting lid and cook in the oven at 150 deg. C., 300 deg. F., Gas Mark 2 for about 3 hours, ensuring that there is enough liquid in the dish.
- Once you have added the shallots and mushrooms, turn up the heat to 180 deg. C., 350 deg. F., Gas Mark 4 for 45 minutes to 1 hour.
- Check that the meat is tender and add a little more black pepper if desired (but no salt as the bacon is salty).
- Garnish with fresh thyme and serve with mashed potatoes and green beans.
For more of Cookery Ed Marion’s recipes, click here.
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