Beef in Red Wine

Beef in Red Wine

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When it is cooking, this beef in red wine will fill your house with a wonderful aroma, and once it is cooked will quite happily sit waiting for you as it does not need to be served immediately once it is cooked. Opening a bottle of wine just for this dish is obviously not cost effective. However, if you would normally open a bottle at the weekend, or are having friends round, it is an ideal dish to make. These days you can buy mini bottles of wine which do the job just as well. 

If you have a pan which has a lid and can be used on the hob and in an oven, use it for frying the meat and onions. If you don’t use a frying pan and a casserole dish.

Shallot onions look really lovely in this recipe, however they can be 2-3 times as expensive as normal onions. An alternative is to use regular onions. Peel and chop into quarters, then separate the layers. They will hold their shape during cooking so will not get lost with the sliced onions.

You may need to add water during cooking. My oven has a tendency to dry food out while cooking so I check it about every 45 minutes and add a little water if needed. If you do not have enough liquid the cooked meat will more likely be dry and tough.

Serves: 4 adults Prep Time: 30 minutes Cooking Time: 3 hours
1 1/2 tablespoons vegetable oil
500 grams beef diced
1 onion chopped
1 tablespoon plain flour
1/2 teaspoon dried thyme
215 mls red wine
4 rashers bacon chopped
75 grams mushrooms quartered
350 grams shallots or regular onions

Directions

  1. Heat the oil in a large frying pan or oven proof pan until really hot.
  2. Add the beef a few pieces at a time and brown on all sides. Once brown, remove to a plate.
  3. Once all the beef has been browned, add the sliced onion to the pan and cook for 5 minutes. Scrape the bottom of the pan when you stir the onion to get all the flavour from the beef.
  4. If you are using a pyrex casserole dish, pop it into the oven to warm up.
  5. Add the garlic and browned meat to the pan. Stir in the flour and thyme, then gently pour in the wine. Stir well.
  6. Put the mixture into your warmed casserole dish, put a lid on and into the oven for 2 hours.
  7. Fry the bacon for 5 minutes.
  8. Chop the mushrooms, and peel the shallots. I you are using regular onion instead of shallots, peel and quarter the onions, then separate the layers.
  9. When the 2 hours is up, add the bacon, mushroom and onions to the casserole dish. Stir well and return to the oven for a further hour.
  10. Serve with brown rice or baked potatoes and veg.

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