Beef and red wine stew is a classic. This delicious recipe proves once and for all that there’s no better combination than tender meat and dry wine. A perfect dinner on a cold night.
Beef and red wine stew
Ingredients
- 1,5kg soft shin or chuck steak, cubed
- 30ml cake flour
- 15ml ground coriander
- 1 onion, diced
- 3 celery stalks, diced
- 2 carrots, diced
- 8 rashers streaky bacon
- 1 head of garlic, separated into cloves
- 750ml red wine
- 12 – 16 baby onions, peeled
- 300g baby black mushrooms
- 40ml fresh flat-leaf parsley, roughly chopped
- salt and freshly ground black pepper, to taste
Instructions
1
Dust the beef with the flour and coriander, and fry in batches until it is well browned. Remove from the pan and set aside.
2
Fry the onion, celery, carrots, bacon and garlic until soft and slightly browned then deglaze the pan with a little red wine.
3
Add the baby onions, beef and the rest of the red wine, and simmer until the meat is tender, about an hour and a half.
4
Add the mushrooms and cook for a further 10 minutes.
5
Mix through the parsley, adjust the seasoning and serve with creamy mashed potatoes.
