slow cooked beef in red wine
preparation time: 10-15 minutes
cooking time: 5-8 hours
NB: these are approximate cooking times - it's done when the beef is tender. The longer the better in my opinion as this allows the flavours to develop and the beef to get nice and soft.
1 kg beef steak
2 large onions - chopped
2 cloves garlic - crushed
2 bay leaves
2 tbsp rosemary & thyme finely chopped
1 tbsp flour
1 bottle full bodied red wine
a few dashes of Worcestershire sauce
chopped fresh parsley to finish
salt & pepper to taste
- season the steak with salt and pepper, heat the oil in a large frying pan and brown the steak for a few minutes on both sides.
- remove the steak from the pan and put it in your roasting pan/slow cooker.
- add the chopped onions, garlic, bay leaves, rosemary and thyme to the frying pan and fry until softened and caramelized.
- add the flour to the onions and cook out for a few more minutes.
- to deglaze the pan add about half the bottle of red wine and bring to the boil - ensuring you get all the crispy bits of beef and onion from the bottom of the pan into the sauce.
- pour this into your roasting pan/slow cooker, add the rest of the bottle of wine, Worcestershire sauce, cover and cook on a low heat for 5-8 hours (or until the beef is tender)
- if you want a thicker sauce - ladle some off and boil over a high heat until reduced.
- sprinkle over the chopped fresh parsley and serve with your accompaniment of choice.
- bon appetit!
- use your beef cut of choice - I have made this recipe successfully with sirloin, rump, bavette as well as brisket & other stewing cuts - the slow cooking tenderises the tougher, stewing cuts of beef. I always prefer to use a cut of beef with a good marbling of fat through it as I think it adds flavour and tenderness.
- you can cook this recipe in the slow cooker, on the hob or in the oven - the key is low & slow - to tenderise the meat and allow all the flavours to mix and develop. It's even better if you cook it the day before and heat it up thoroughly the day after when you want to serve it.
- don't rush frying the onions - the caramelization adds a real depth of flavour to the final dish.
- this recipe is delicious with sauteed wild/forest mushrooms added to the beef about 30 minutes before the end of cooking.
- I like to serve this with dauphinoise potatoes or soft polenta but it would be lovely with buttered tagliatelle or rice too.
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