Batch cooking recipe for 4 - 8 people, takes only 30 mins; recipe has vegetable, beef, flour, onion, carrot, garlic clove, red wine, beef stock, bay leaf, thyme and jacket potato.
Beef with red wine & carrots
Course: Batch cooking
Servings
4 - 8
servings
Prep time
35 mins
Ingredients
- Beef: 1 1/2 kg shin of beef or stewing beef, cut into cubes
- Red Wine: glass red wine (about 175ml/6fl oz)
- Garlic Clove: 4 garlic cloves, crushed
- Onion: 2 large onions, sliced
- Carrot: 600g carrots, cut into batons
- Bay Leaf: 3 bay leaves
- Vegetable: vegetable or sunflower oil, for frying
- Thyme: few thyme sprigs
- Flour: 3 tbsp flour
- Jacket Potato: jacket potatoes or mash, to serve
- Beef Stock: 850ml beef stock
Directions
- Heat 1 tbsp oil in a large frying pan. Put the beef in a bowl, sprinkle with the flour and seasoning, then mix until well coated. Fry in batches, adding more oil if necessary, until everything is well browned. Transfer to a casserole dish.
- Add another tbsp oil to the pan and stir in the onion and carrots. Cover and gently cook for 10-12 mins until softened, then remove the lid and cook until just beginning to brown. Stir in the garlic and cook for 1 min more. Pour in the wine and stir well, letting it boil up for 1 min, then pour the whole mixture over the meat. Add the stock, bay leaves and thyme, bring to a simmer, then cover and gently simmer for 2 1/2 hrs until the meat is very tender. If the sauce looks a bit thin, remove the lid and continue to cook until it thickens. Eat half now; chill or freeze the rest for later (see 'Goes well with' for ideas on using the rest of the stew).
