Beef Stew with Red Wine2014-11-28
- Servings : 4
- Prep Time : 30m
- Cook Time : 2:00 h
- Ready In : 2:30 h
This beef stew recipe is pure comfort. Serve it with crusty bread or over rice or creamy mashed potatoes to capture every drop of the rich gravy
- 1 tbsp butter
- 1 tbsp Olive Oil
- 900g flank or topside, diced
- salt and black pepper, to taste
- 1 cup onion, finely chopped
- 1 tbsp garlic, finely chopped
- 1 tbsp plain flour
- 750ml Robertson Winery Cabernet Sauvignon
- 2 bay leaves
- 1 thyme sprig
- 3 carrots, peeled and chopped
- Spring onions, sliced for garnish
Preheat the oven to 180°C.
In a large casserole dish, melt the butter in 1 tablespoon of the olive oil. Arrange the meat in the casserole in a single layer and season with salt and black pepper. Cook over moderately high heat, turning occasionally, or until browned on all sides.
Add the chopped onion and garlic and cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes. Add the flour and stir to coat the meat with it. Add the Robertson Winery Cabernet Sauvignon, bay leaves and thyme, season with salt and black pepper and bring to the boil, stirring to dissolve any brown bits stuck to the bottom of the pot. Add the carrots.
Cover the casserole and transfer it to the oven. Cook the stew for 1 1⁄2 hours, or until the meat is tender. Serve in individual bowls garnished with spring onions.