Chris Tanner shares his braised beef in red wine recipe
Added on
November 18, 2016
Homemade irish beef stew with carrot, onion, parsley in a plate with a glass of beer on a wooden rustic kitchen table, selective focus
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
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.
Supported by
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.
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.
Get the latest news, recipes, interviews, competitions and more delivered direct to your inbox via the Food Magazine newsletter.
Cookie & Privacy policy
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
