Slow-braised beef in red wine

Rack of lamb and crystallized carrots 53 of 103 Steak with mustard, soy and port sauce

Kikkoman Sauces 102

Category 101

Ingredient 440

Videos 0

World Cuisines 35

Specials 96

Naturally Brewed Soy Sauce Main courses Meat Vegetables Autumn Winter

Total time 180 mins

Preparation time: 180 mins

Nutrition facts (per portion): 2625 kJ / 627 kcal

Fat: 31.2 g

175 g / 6 oz streaky bacon, chopped
2 tbsp sunflower oil (if needed)
900 g / 2 lb braising steak, cut into 4cm/1 1/2in cubes
12 small shallots, peeled
12 baby carrots
1 tbsp flour
300 ml / ½ pt red wine
300 ml / ½ pt beef stock
2 tbsp Kikkoman naturally brewed soy sauce
100 g / 4 oz button mushrooms
1 tsp dried herbes de Provence
4 tbsp chopped fresh parsley

Preparation

Preheat oven to 160C/Gas mark 3. Fry the bacon, remove and transfer to a large casserole.

In the same pan, fry the steak briskly in batches, transferring to the casserole as it browns and adding oil if needed.

Lower the heat and fry the shallots until golden. Add the carrots, cook for 2 minutes, then transfer to the casserole.

Stir the flour into a little of the wine then add to the pan with the remaining wine, stock and soy sauce. Bring to the boil, stirring until thickened.

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.