Beef in red wine
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Easy
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Ready in:
2 hours 50 mins
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Prep:
20 mins
Cook:
2 hours 30 mins
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Serves:
4
Long, slow cooking gives this traditional casserole its inimitable flavour. The cooking liquid is reduced simply by removing the casserole lid, resulting in a wonderfully aromatic sauce that glazes the meat and vegetables. Flambéing with brandy brings the cooking to a spectacular finale. Serve with boiled or mashed potatoes.
Recipe provided by:
Reader's Digest
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Soups & Casseroles
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| 2 tbsp sunflower oil |
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| 1 large onion, sliced |
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| 450 g (1 lb) lean stewing beef, cubed |
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| 250 g (8½ oz) baby carrots |
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| 250 g (8½ oz) baby parsnips |
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| 250 g (8½ oz) button mushrooms |
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| 1 garlic clove, finely chopped |
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| 1 bottle full-bodied red wine |
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| grated zest and juice of 1 orange |
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| 1 sprig of fresh thyme |
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| 1 sprig of fresh rosemary |
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| 1 bay leaf |
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| 200 g (7 oz) shelled fresh broad beans, or frozen broad beans, thawed |
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| salt and pepper |
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| To finish |
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| 2 tbsp chopped parsley |
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| 3 tbsp brandy |
Preparation method
1.
Preheat the oven to 150ºC (300ºF, gas mark 2). Heat the oil in a large flameproof casserole. Add the onion and cook over a moderately-high heat for 5 minutes or until softened and beginning to brown. Add the beef and fry for about 5 minutes, stirring frequently, until the pieces of meat are browned on all sides. Stir in the carrots, parsnips, mushrooms and garlic.
2.
Pour in the wine, then stir in the orange zest and juice, thyme, rosemary, bay leaf, and some salt and pepper. Bring to the boil, then cover the casserole and transfer it to the oven. Cook for 1 1/4 hours.
3.
Remove the lid and cook the casserole for a further 30 minutes, stirring once or twice. Stir in the broad beans and cook, uncovered, for another 30 minutes, again stirring once or twice.
4.
Taste and adjust the seasoning, and stir in the parsley. Warm the brandy in a small saucepan and pour it over the casserole. Immediately set the brandy alight and carry the casserole to the table while still flaming.
Copyright
Copyright by The Readers Digest Association, Inc. 2003
Some more ideas
Small broccoli florets or shelled peas can be added instead of the broad beans. * For an everyday version, use 750 ml (1¼ pints) beef stock, preferably home-made, or light ale instead of wine. Large carrots and parsnips, cut into equal-sized chunks, are more economical for an everyday stew than baby vegetables, and you do not have to flame the casserole with brandy.
Plus points
Red meat such as beef offers excellent food value in a balanced diet – it is a good source of iron, zinc and vitamins B6 and B12. * Robust broad beans go well with beef and they bring valuable dietary fibre to the dish.
Each serving provides
A, copper, iron, zinc * B6, B12, C, folate, phosphorus, potassium * B1, B2, niacin, selenium