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BEEF IN RED WINE

Prep/Cooking Time: Longer Than 120 Minutes

Printable Version

Ingredients beef

  • 2 kilo Grass fed beef dice
  • 25g Garlic
  • 250g Onion
  • 600ml Red wine
  • 230g Tomato paste
  • 2 Sprig Rosemary
  • 5 Sprig Thyme
  • 50ml Olive oil
  • 20g Parsley

Ingredients garnish

  • 30ml Olive oil
  • 350g King oyster mushroom
  • 350g Shitake mushroom
  • 1.5g Dried thyme
  • 2.5g Dried rosemary
  • 1.5g Dried oregano
  • 200g Onion
  • 20g Garlic
  • Stock
  • Salt 
  • Pepper

Instructions

  • Place a thick bottom pan over a high heat
  • Add the oil to the pan followed by the beef
  • Cook the beef till golden on all sides
  • Whilst the beef is cooking peel the onion and garlic and roughly chop
  • Add the onion and garlic to the pan and cook till the onions begin to soften
  • Add the red wine and cook till reduced by 50%
  • Add the tomato paste and stir in well
  • Add enough stock to cover the beef
  • Add the fresh herbs to the pan and bring to the simmer
  • Cover the pan with foil and place in the oven to cook
  • Cook at 160c for 4-5 hours

For the mushrooms

  • Peel the onion and garlic
  • Finely chop the onion and garlic and place in a thick bottom pan with the olive oil
  • Place the pan over a high heat and begin to fry 
  • Trim the mushrooms and cut into bite size pieces
  • When the onions begin to color add the mushrooms to the pan
  • Stir well so the mushrooms begin to fry
  • After a couple minutes add to the pan the dried herbs and stir well
  • Cook for 2 minutes and season to taste
  • Remove from the heat and leave to cool

To serve

  • To serve mix the mushrooms with the beef stew and check the seasoning
  • Once all is hot through and seasoned spoon into the serving dish
  • Finish with chopped parsley