Subj : Beef In Red Wine
To   : All
From : Ben Collver
Date : Tue Jan 02 2024 13:40:53

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      Title: Beef In Red Wine With Melting Onions
 Categories: Beef, British
      Yield: 4 Servings

     25 g  Butter
      2 lg Onions; sliced into rings
      6 cl Garlic; halved
      3 tb Plain flour
    600 g  Beef skirt or slices of
           -shin; cut into large chunks
      2 tb Olive or rapeseed oil
      3    Bay leaves
    400 ml Red wine
      1 tb Tomato puree
    300 ml Strong beef stock
    250 g  Mushrooms; halved
           Parsley; chopped; to serve,
           -(optional)

  Heat oven to 150 C / 130 C fan / gas 2. In a large, heavy-based
  flameproof casserole dish with a lid, melt the butter over a medium
  heat. Add the onions and garlic, cook for 10 minutes until starting
  to brown, then transfer to a small plate.

  Put the flour in a large plastic food bag with plenty of black
  pepper. Add half the beef, shake to coat, then remove, leaving some
  flour in the bag. Add the rest of the beef and shake to coat in the
  remaining flour.

  Heat the oil in the same casserole dish you cooked the onions in
  (there's no need to clean it first). Add the beef and bay leaves, and
  fry until the meat is browned all over. Pour in the wine and return
  the onions to the dish. Add the tomato puree and stock, stir and
  return to a simmer. Cover with the lid and put in the oven to stew
  for 1 hour.

  After 1 hour, add the mushrooms and return to the oven for another
  hour. Taste the meat--if it's tender, remove from the oven. If it's
  still a little firm, cook for 30 minutes more and test again. Serve
  scattered with parsley, if you like.

  Recipe by BBC Good Food Magazine, Nov 2015

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