Beef and Red Wine Stew
Serves: 6
Ingredients
To make Beef and Red Wine Stew, you'll need:
- 3 tbsp. of olive oil
- 2 finely sliced onions
- 2 chopped garlic cloves
- 1kg stewing steak, cut in thick strips
- 300ml quality red wine
- 1 packet of fresh sage leaves
- 200ml beef or vegetable stock
- 1 tbsp. finely chopped fresh parsley
Method
- Preheat the oven to 150°C/Gas Mark 2.
- Heat a tablespoon of the oil in a large frying pan, add the onions and garlic and cook over a medium heat, stirring frequently for 6-8 minutes until soft and brown.
- Remove with a slotted spoon and transfer to a casserole dish.
- Heat the remaining oil in the pan, add the steak strips and cook over a high heat, stirring, for 3-4 minutes until brown all over.
- Season well with salt and pepper.
- Reduce the heat to medium, pour in the wine, stirring constantly, and bring to the boil, continuing to stir constantly.
- Carefully turn the contents of the pan into the casserole dish.
- Add the sage, stock and tomato puree, cover and cook in the centre of the preheated oven for 2.5 to 3 hours.
- Remove from the oven, discard the sage and taste, adjusting the seasoning if necessary.
- Scatter with parsley and serve.
Nutritional Facts (Per Serving)
Calories 249 | Total fat 53.2g | Saturated Fat 2g | Carbohydrates 25.1g | Fibre 4g | Protein 15g
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