Braised Beef in Red Wine

Braised Beef in Red Wine

A classic winter meal.

I love this kind of winter food it’s warming, simple to prepare and very flavoursome. If you like great winter warming comfort food; why not also try my Chicken Stew with Herby dumplings.

For 2 generous portions of this winter goodness;

You will need

500 Gm – Braising Beef

1 – Onion

2 – Carrots (about 100 Gm)

½ a large Swede (about 280 Gm)

1 – Parsnip (about 50 Gm)

1 teaspoon - Dried Mixed Herbs

½ teaspoon - Dried Thyme

½ teaspoon - Dried Tarragon

25 Gm - Butter

2 – Beef stock cubes

150 Ml - Red Wine

1 desert spoon – Corn Flour (made into a paste with a little water)

Peel, top and tail, and chop the vegetables then boil them in water for about 20 minutes.

Chop the onion and cut the beef into cubes of about 1 ½ cm.

Melt the butter in a pan and cook the onions for 2 – 3 minutes until soft then put the beef in to brown along with the mixed herbs, thyme and tarragon for about five minutes.

Pour the wine onto the beef and simmer for 10 minutes then add the corn flour paste.

After 10 minutes stir in the stock cubes and season well with salt and freshly ground black pepper then transfer to an oven proof dish, the vegetables should have had their 20 minutes by now so pour them into the dish along with the water they have been cooked in, cover and place in the oven at 180°c for two hours.

Serve with mash or other vegetables of your choice.