Beef Casserole With Red Wine Recipes

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BEEF CASSEROLE WITH CINNAMON, RED WINE AND BAY



Beef Casserole With Cinnamon, Red Wine and Bay image

Found this last year in a magazine and it has been a favourite ever since. The cooking aromas fill the whole house with lovely meaty and spicy overtones. Suggest using a light red wine for the cooking, such as a Burgundy, so as not to overpower the delicate fragrance of the cinnamon

Provided by claudie44

Categories     Stew

Time 2h5m

Yield 2 serving(s)

Number Of Ingredients 12

500 g braising steak, cut into 4cm pieces
300 ml red wine
2 crushed garlic cloves
2 cinnamon sticks
6 bay leaves
70 g cubed pancetta
30 g salted butter
6 small peeled shallots, left whole
12 baby carrots
8 prunes
1 tablespoon plain flour
300 ml beef stock

Steps:

  • Place the meat, garlic, cinnamon, bay leaves and wine into a bowl, cover, and leave to marinate in the fridge overnight if possible, but if not then for at least 2 hours.
  • Preheat oven to 150 C or Gas 2.
  • Drain the meat, cinnamon & bay keeping all the marinade liquid to one side.
  • Dry the meat on paper towels.
  • Fry pancetta in a casserole over a medium heat until it starts to colour.
  • Next add half the butter, the shallots, carrots, prunes and the cinnamon and bay. Fry gently until the carrots and shallots start to brown.
  • In a separate pan, melt the remaining butter, brown the meat in batches, and add to the casserole.
  • Add the flour and mix it in well, then add the saved marinade liquid and bring to the boil.
  • Add the beef stock and bring back to the boil, cover and put in the oven for about 1.5 hours or until the meat is tender and the sauce has thickened.
  • Remove from the oven and let it stand covered for 20 minutes, then serve with creamy mashed potato.

Nutrition Facts : Calories 1020.4, Fat 60.5, SaturatedFat 26.8, Cholesterol 202.3, Sodium 747.7, Carbohydrate 41.9, Fiber 3.7, Sugar 16.6, Protein 50.1

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