Beef & Red Wine Stew
When there’s a chill in the air, the leaves are falling and your appetite is crying out for stew this hearty dish is just perfect. Shut the front door, kick of your shoes and find your slippers. It takes very little time to prepare, and then it’s into the oven for 2-3 hours while you pour yourself a glass of full bodied red wine and find a good film to get stuck into
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Ingredients
- 450g stewing steak
- 4 tbsp flour
- 2 tbsp olive oil
- 2 bay leaves
- 1 tbsp marjoram
- 1 tbsp dried mixed herbs
- 500ml beef stock
- 500ml red wine (something you’d drink)
- 5 shallots roughly chopped
- 3 large carrots roughly chopped
- 2 parsnips roughly chopped
- 1 large potato roughly chopped
- Can chopped tomatoes
- 1 tbsp balsamic vinegar
- 1 tbsp Worcestershire sauce
- Handful of pearl barley
- Handful of fresh parsley roughly chopped
- Handful frozen peas
- Salt and freshly ground black pepper
Details
servings 4
Level of difficulty Average
Preparation time 15mins
Cooking time 180mins
Cost Average budget
Preparation
Step 1
Coat the beef pieces in flour, ensuring they are fully coated. Place in a casserole dish with the oil and fry over a medium heat for 10 minutes. Remove from the pan and set aside.
Step 2
Using the same pan, add the potato, shallots, carrots, parsnips, herbs and bay leaves, fry for 5-7 minutes. Return the beef to the pan then add the red wine, stock and chopped tomatoes. Cover and place in a preheated oven (200°C) for 2-3 hours.
Step 3
When the stew has about 20 minutes remaining add the pearl barley, parsley and frozen peas. Stir through the balsamic vinegar and Worcestershire sauce and season to taste. Continue cooking for 20 minutes. Serve in a deep bowl with crusty bread.
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