beef + red wine stew

Beef and Red Wine Stew
Photo Cred: Brodie Lane

This beautiful rich stew is seriously delicious and so versatile. We serve it over creamy polenta or with buttery mashed potatoes and seasonal vegetables or as an individual pie topped with golden puff pastry. We also change it up by omitting the mushrooms and thyme and adding celery, carrot and rosemary.

INGREDIENTS

  • 1 kg diced beef
  • 1/4 cup seasoned plain flour
  • 1-2 tbsp oil
  • 150 g bacon, sliced
  • 1 large brown onion, sliced
  • 2 cloves garlic, diced
  • 200 g button mushrooms
  • 2 cups red wine
  • 2 tbsp tomato paste
  • 2 cups beef stock
  • few sprigs of fresh thyme
  • salt + pepper to season

METHOD

  1. Toss beef in seasoned flour, shake of excess.
  2. Heat oil in a large saucepan over high heat and cook beef in batches until well browned. Remove from pan and set aside.
  3. Add onion and cook for 3 minutes, add garlic and cook for 2 minutes. Remove from pan and set aside.
  4. Add red wine to pan, cook for 2 minutes. Stir in tomato paste, stock, bacon and thyme. Return the onion, garlic and beef and any juices back to the pan.
  5. Bring to the boil, then reduce to simmer for 1 hour and 15 minutes then add mushrooms to the pan and cook for another 30 minutes or until beef is very tender. Season with salt and pepper.

Serves 4

Enjoy! x

5 thoughts on “beef + red wine stew

  1. I like the Italian twist of this dish. I will be making this one. I love reading your recipes and I’m very much enjoying you r blog 🙂 xx

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s