Braised beef and vegetables in red wine
Chris Tanner shares his braised beef in red wine recipe
Bring this braised beef and vegetables in red wine one pot from Chris Tanner of Barbican Kitchen out at your next rustic shindig and let your guests serve up, sharing style
www.barbicankitchen.com
Serves 4
Oven temp 200°C / gas 5
- Braising steak 600g, cubed
- Plain flour 2 tbsp
- Olive oil 1 tbsp
- Banana shallot 1 large, chopped
- Garlic 2 cloves, minced
- Red wine 300ml
- Beef stock 350ml
- Bay leaf 1
- Carrots 2 large, cut into chunks
- Celery 2 sticks, cut into chunks
- Turnip 100g, peeled and chopped
- Thyme leaves 1 tbsp, chopped
- Season the cubed beef and dust with flour.
- Heat a large casserole dish and add the oil. Sauté the onion for 2 minutes then add the beef and garlic and seal the meat.
- Add the wine and reduce by half, then add the beef stock and bay leaf and simmer for 30 minutes.
- Pre heat oven to 200°C / gas 5.
- Add the vegetables, thyme and a little seasoning of salt and pepper to the pan and then put into preheated oven and cook for a 1 hour or until tender. Serve with creamy mashed potato.
You will need
- Braising steak 600g, cubed
- Plain flour 2 tbsp
- Olive oil 1 tbsp
- Banana shallot 1 large, chopped
- Garlic 2 cloves, minced
- Red wine 300ml
- Beef stock 350ml
- Bay leaf 1
- Carrots 2 large, cut into chunks
- Celery 2 sticks, cut into chunks
- Turnip 100g, peeled and chopped
- Thyme leaves 1 tbsp, chopped
Method
- Season the cubed beef and dust with flour.
- Heat a large casserole dish and add the oil. Sauté the onion for 2 minutes then add the beef and garlic and seal the meat.
- Add the wine and reduce by half, then add the beef stock and bay leaf and simmer for 30 minutes.
- Pre heat oven to 200°C / gas 5.
- Add the vegetables, thyme and a little seasoning of salt and pepper to the pan and then put into preheated oven and cook for a 1 hour or until tender. Serve with creamy mashed potato.
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