BEEF IN RED WINE
Prep/Cooking Time: Longer Than 120 Minutes
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
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