Slow-braised beef in red wine
Ingredients
Preparation
Step 1
Preheat oven to 160C/Gas mark 3. Fry the bacon, remove and transfer to a large casserole.
Step 2
In the same pan, fry the steak briskly in batches, transferring to the casserole as it browns and adding oil if needed.
Step 3
Lower the heat and fry the shallots until golden. Add the carrots, cook for 2 minutes, then transfer to the casserole.
Step 4
Stir the flour into a little of the wine then add to the pan with the remaining wine, stock and Kikkoman Soy Sauce. Bring to the boil, stirring until thickened.
Step 5
Add the mushrooms and herbs and pour into the casserole. Cover tightly and cook in the oven for 2 hours or until the meat is tender. Sprinkle with chopped parsley and serve with mashed potatoes and vegetables.
Tip
Tuck a sheet of foil under the casserole lid to make a tight seal so none of the precious cooking juices can evaporate.
Variation:
If your pot is big enough, add extra vegetables such as baby carrots, turnips and new potatoes about 1 hour before the end of cooking time for a one-pot meal.
Recipe-ID: 461
Recipe as PDF
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