Beef Stew in Red Wine Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pound of beef3 carrots200g (small punnet) closed cup mushrooms halved250g (small punnet) cherry tomatoes halved3 cloves garlic finely chopped1 large onion chopped1 tbsp flour1 tbsp balsamic vinegar2 tbsp tomato purée2 beef stock cubes such as Oxo2 tbsp peanut oil250 ml red wine450 ml hot water1 tsp oregano1 tsp parsley1/2 tsp thyme1/2 tsp tarragon1 bay leafSalt and Pepper to season
1. Heat 1 tbsp of the oil in a large pan over a medium heat. Put the flour in a large bowl, add the beef and ensure it is coated well with the flour. In two batches, brown the beef in the pan and set aside. Set oven to gas mark 4.
2. Pour about 50 mls of the red wine into the pan. Turn to medium heat. With a fork, loosen the bits stuck to the pan after cooking the beef. Get as much as you can from the pan, then pour the liquid into a jug and set aside.
3. In a heavy lidded casserole dish heat the remaining tbsp of oil over a medium heat. Add the onions and sauté for 5 mins. Add the garlic and sauté for one minute. Now add your chopped vegetables - carrots, tomatoes and mushrooms to the pan and sauté for 2 mins.
4. Dissolve the stock cubes in the boiling water and add to the pan. Add the liquid that was set aside from the pan, the remaining wine, tomato puree, balsamic vinegar, the beef and herbs. Bring to the boil. Place in the hot oven for around an hour and 40 mins, removing and stirring occasionally.
Serving Size: Makes 4 large servings
2. Pour about 50 mls of the red wine into the pan. Turn to medium heat. With a fork, loosen the bits stuck to the pan after cooking the beef. Get as much as you can from the pan, then pour the liquid into a jug and set aside.
3. In a heavy lidded casserole dish heat the remaining tbsp of oil over a medium heat. Add the onions and sauté for 5 mins. Add the garlic and sauté for one minute. Now add your chopped vegetables - carrots, tomatoes and mushrooms to the pan and sauté for 2 mins.
4. Dissolve the stock cubes in the boiling water and add to the pan. Add the liquid that was set aside from the pan, the remaining wine, tomato puree, balsamic vinegar, the beef and herbs. Bring to the boil. Place in the hot oven for around an hour and 40 mins, removing and stirring occasionally.
Serving Size: Makes 4 large servings
Nutritional Info Amount Per Serving
- Calories: 355.1
- Total Fat: 12.1 g
- Cholesterol: 64.1 mg
- Sodium: 182.9 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 4.5 g
- Protein: 30.6 g
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