25 February, 2015
Rich Beef Stew in Red Wine

Ingredients
- 1.25 Kg Lean Braising Steak
- 150 g Rindless, lean, back bacon
- 1 Medium Onions Finely Chopped
- 3 Cloves garlic Crushed
- 300 ml Red Wine
- 2 tbsp Tomato Puree
- 1 Beef Stock Pot
- 2 Large Bay Leaves
- 3 Bushy Sprigs fresh Thyme
- 400 g Small Shallots
- 250 g Button Mushrooms
- 2 tbsp cornflour
- 1 tbsp Worcestershire sauce
- Some Squirts Frylight
Servings: People
Units:
Instructions
- When ready to serve, drain the liquid from the casserole into a saucepan and bring back to the boil. Then, mix the cornflour with alittle cold water and gradually add to the boiling liquid, stirring until nice and thick. Adjust seasoning again then return the sauce to the meat in the casserole and serve with some mustard mash and plenty of vegetables
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