Beef in red wine | Kukskitchen

Beef is an all-time-favourite in our households. It usually gets pressure cooked with spices and then dried in oil for a crispy effect. Beef in red wine is slow cooked, making the beef extra tender and full of flavour.






































A few things before you start:

Use aluminium foil over the pan to get a tight seal. If serving for kids, avoid red wine and top it up with more stock. Serve with freshly baked bread rolls.Here is how I made it.

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Beef in red wine

Prep time:30 min  

Cooking time:2 hrs 30 min  

Serves:4

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Ingredients:

1- Streaky bacon, chopped - 175g
    Braising steak, cut in to 4cm cubes - 900g
2- Small shallots - 12
    Baby or chantenay carrots - 12
3- Plain flour - 1 tbsp
    Red wine - 300ml
    Beef stock - 300ml
    Soy sauce, I used Kikkoman - 2 tbsp
4- Button mushrooms - 100g
    Dried herbs de provence - 1 tsp
5- Parsley - 4 tbsp
6- Sunflower oil or flora - 2 tbsp

Method:

• Preheat oven to 160C/140C fan/gas mark 3.
•  Fry the bacon in a frying pan, remove and transfer to a large casserole.
• In the same pan, fry the steak in batches, transferring to the casserole as it browns and adding oil if needed.
• Lower the heat and fry the shallots until golden brown.
• Add the carrots, cook for 2 minutes, then transfer to the casserole.
• Stir the flour into a little of the wine then add to the pan with the remaining wine, stock and soy sauce. Bring to the boil, stirring until thickened.
• Add the mushrooms and herbs and pour mixture into the casserole.
• Cover with a tight lid and cook in the oven for 2 hours or until the meat is tender.
• Sprinkle with chopped parsley.

Enjoy!!

Cheers

Sherin Deepu