Beef Stew in Red Wine Sauce
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Beef Stew in Red Wine Sauce calories by ingredient
Introduction
A rich and flavourful beef stew in red wine sauce. Can be eaten alone or would go well with potato or colcannon (see Clare's Colcannon). This tasty dish is low in calories, high in protein, B vitamins and vitamin A. A rich and flavourful beef stew in red wine sauce. Can be eaten alone or would go well with potato or colcannon (see Clare's Colcannon). This tasty dish is low in calories, high in protein, B vitamins and vitamin A.Number of Servings: 4
Ingredients
-
1 pound of beef
3 carrots
200g (small punnet) closed cup mushrooms halved
250g (small punnet) cherry tomatoes halved
3 cloves garlic finely chopped
1 large onion chopped
1 tbsp flour
1 tbsp balsamic vinegar
2 tbsp tomato purée
2 beef stock cubes such as Oxo
2 tbsp peanut oil
250 ml red wine
450 ml hot water
1 tsp oregano
1 tsp parsley
1/2 tsp thyme
1/2 tsp tarragon
1 bay leaf
Salt and Pepper to season
Tips
If you have children, for a milder tasting stew you could reduce the red wine to 100ml and increase the boiling water to 600 ml.
Directions
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
