This slow cooked beef in red wine stew is so tender and comforting.
Slow Cooked Beef in Red Wine
The cold, dark nights are drawing in and have had me craving a home cooked stew! This stew is a rich, warming and indulgent dish that perfectly combines rich red wine with tender beef, cooked slowly until it falls apart. It is then topped with crispy, smoky bacon lardons and earthy mushrooms and works fantastically with smooth and creamy mashed potatoes.
A perfect meal for a cosy Sunday afternoon at home!
Topped with salty and smoky bacon lardons, earthy mushrooms and fresh parsley.
Perfect served with creamy mashed potatoes.
- 4 Servings
- Prep time: 10 Minutes|Cook time: 3 Hours|Total time: 3 Hours 10 Minutes
- Preheat your oven to 160 degrees celcius.
- Heat 1 tbsp olive oil in a large, ovenproof saucepan until hot.
- Add the diced beef and cook until browned, then remove and set aside.
- Add the remaining oil, followed by the onions.
- Gently cook the onions for 5 minutes until soft & translucent.
- Add the carrots and celery and simmer for 2 minutes until softened.
- Add the mixed herbs and return the beef to the pan.
- Pour in the red wine, bring to a boil, then reduce the heat to low and leave to simmer until the wine has reduced by half.
- Once the wine has reduced, add the beef stock, followed by a good pinch of salt and pepper.
- Bring to a boil, then cover with a lid.
- Place in the middle of your oven cook for 2 hours, or until the beef is tender and the until the sauce has thickened.
- 15 minutes before the beef is done, prepare the mushrooms and lardons. Heat a frying pan until hot and add the lardons. You don't need oil as they will cook in their own fat.
- After 2 minutes, add the mushrooms and stir fry for 5 mins until the mushrooms are browned and the lardons are crispy.
- Serve the beef topped with the lardons & mushrooms and garnish with fresh parsley.
Want more details about this and other recipes? Check out more here!Go