Beef and red wine stew
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Time to make:
1 hr 50 mins (Hands-on time: 20 mins, Cooking time: 90 mins), plus 3 hrs marinating
$3.40 per serve
(at time of publication)
Full ingredients list:
650g blade steak, trimmed, cut into 3cm cubes
3 sprigs fresh thyme
1/2 cup dry red wine
2 teaspoons olive oil
1 medium brown onion, chopped
1 medium carrot, chopped
1 celery stalk, trimmed, chopped
2 tablespoons plain flour
1 cup salt-reduced beef stock (or water)
1 tablespoon no-added-salt tomato paste
2 medium potatoes, peeled, chopped
2 cloves garlic, peeled
100g green beans, trimmed, cut into 3cm lengths
1/3 cup chopped fresh flat-leaf parsley leaves
Nutritional information (per serve)
Instructions and steps:
Step 1 Place beef, thyme and wine into a large non-metallic bowl. Stir to coat. Cover with plastic wrap and refrigerate for 3 hours or overnight.
Step 2 Preheat oven to 160°C.Heat oil in a large, flameproof casserole dish over medium heat. Add onion, carrot and celery and cook for 5–7 minutes until softened.
Step 3 Drain beef, reserving marinade. Add beef to dish. Cook, stirring, for 5–6 minutes or until browned all over. Stir in flour. Add marinade, stock, tomato paste, potatoes and garlic. Stir to combine. Bring to the boil.
Step 4 Cover with lid or foil. Bake for 1 hour 15 minutes. Remove lid. Add beans and bake for a further 5 minutes or until beef and beans are tender. Remove from oven. Discard thyme and stir in parsley. Serve with pappardelle or fettuccine.
Replace the carrot and celery with French shallots and mushrooms for a more traditional beef bourguignon. You could also use diced lamb in this recipe.
About this recipe
First published: July 2009