Slow-Braised Beef in Red Wine Recipe

This hearty casserole combines classic flavors for the ultimate comfort food on chilly days. It features tender beef, bacon, shallots, carrots, and mushrooms, all slowly braised in rich red wine stock. Serve it alongside mashed potatoes and steamed greens for a fulfilling family meal.

Ingredients

• 175g chopped streaky bacon
• 2 packs (400g each) diced beef
• 1 tbsp sunflower oil (if needed)
• 12 peeled small shallots
• 12 trimmed baby carrots, halved lengthways
• 1 tbsp plain flour
• 300ml red wine
• 300ml beef stock
• 1 tsp Worcestershire sauce
• ½ tsp dried Provençal herbs
• 100g button mushrooms
• 4 tbsp chopped fresh parsley

Method

1. Preheat the oven to gas mark 3, 160°C, or fan 140°C.
2. Heat a large ovenproof casserole over medium-high heat, adding the bacon. Fry for 5-7 minutes until it's crisp. Use a slotted spoon to set the bacon aside on a plate.
3. In batches, add the beef to the hot casserole. Fry for 2-3 minutes per batch until browned all over, adding a little oil if needed. Once browned, transfer the beef to a plate.
4. Slightly lower the heat and fry the shallots for 3-4 minutes until golden, then set them aside. Add the carrots and cook for 1-2 minutes, setting them aside with the shallots.
5. In a small bowl, mix the flour with 2 tablespoons of the wine to create a paste and set it aside. Pour in the remaining wine to the casserole, stirring to release any stuck bits. Let it bubble gently for 2 minutes.
6. Add the beef stock, Worcestershire sauce, dried herbs, and the reserved beef, bacon, and vegetables. Stir in the flour paste and bring to a boil while stirring until slightly thickened.
7. Cover the casserole with a lid and place it in the preheated oven. Cook for 2 hours, or until the meat is nearly tender. Afterward, remove it from the oven and stir in the mushrooms, then return it to the oven for an additional 15 minutes until cooked through.
8. Before serving, sprinkle the chopped parsley over the dish.

Tip: To prevent evaporating cooking liquid, place a sheet of foil under the casserole lid to create a tight seal.

Earlier, SSP told how to make Miso Soup.