BEEF WITH RED WINE & CARROTS
Use this winter stew as a 'master recipe' - eat half, then use the rest in a pie or with pasta
Provided by Good Food team
Categories Dinner, Main course
Time 4h5m
Yield Makes 8 portions
Number Of Ingredients 11
Steps:
- 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 (see 'Goes well with' for ideas on using the rest of the stew).
Nutrition Facts : Calories 443 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 46 grams protein, Sodium 0.69 milligram of sodium
BEEF IN RED WINE WITH MELTING ONIONS
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
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 2h30m
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 360 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 0.4 milligram of sodium
BEEF, TOMATO AND RED WINE CASSEROLE
Make and share this Beef, Tomato and Red Wine Casserole recipe from Food.com.
Provided by kay cameron
Categories Stew
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Trim excess fat from beef and cut into 3cm pieces. Combine flour and paprika. Season with salt and pepper. Toss beef in flour to coat lightly. Heat 1 tbs oil in a large heatproof casserole dish. Cook beef in batches, until well browned, adding more oil as required. Remove beef from pan and set aside.
- Add onion to pan and cook, stirring occasionally for 4 mins or until tender. Stir in tomatoes and wine. Bring to the boil. Return beef to pan. Reduce heat to a gentle simmer, cover and cook for 1 1/2 - 2 hours, until meat is very tender.
- Meanwhile, place potatoes into a saucepan and cover with cold water. Bring to boil over a high heat. Reduce heat and simmer for 20-25 mins or until tender. Drain. Add butter, milk and shallots then mash until smooth. Season with salt and pepper. Serve with casserole and sprinkle with parsley.
BEEF AND RED WINE CASSEROLE
Yummy winter dish that doesn't contain tomatoes. Most Beef and Red Wine Casseroles that I have come across have pureed tomatoes which my husband doesn't like so I made a few substitutions and this tastes really good.
Provided by mande237
Categories Vegetable
Time 1h20m
Yield 4 plate fulls, 4 serving(s)
Number Of Ingredients 13
Steps:
- Peel and dice the potatoes and sweet potato into cubes.
- Peel carrot and slice into rounds.
- Finely dice the onion.
- Cut all fat off steak. Cut into cubes.
- COOKING:.
- Preheat oven to 180°C.
- Fry the bacon and onion together in a frypan. When cooked transfer to casserole dish.
- Next fry the steak in the frypan. No need to wipe pan clean first as the left over grease from bacon helps to flavour and fry the steak.
- When steak is cooked transfer it to the casserole dish.
- Place all of the vegetables into the casserole dish and mix everything together.
- SAUCE:.
- Mix together red wine, beef stock, garlic, cornflour and salt and pepper to your liking.
- Pour the sauce into the casserole dish. Try to submerge as much in the sauce as you can.
- Place lid on casserole dish and put into oven. Cook for 45 minutes - 1 hour, stirring every 10-15 minutes.
- Casserole is cooked when fork can easily go into sweet potato.
- Serve with crusty bread rolls.
- Enjoy.
Nutrition Facts : Calories 893, Fat 52.8, SaturatedFat 19.1, Cholesterol 192.5, Sodium 889.1, Carbohydrate 37.2, Fiber 5.3, Sugar 5.6, Protein 53.6
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