This is a hearty warming one-pot beef and mushroom stew, with plenty of red wine that gives deep colour and great flavour.
The recipe is taken from BBC Good Food magazine (November, 2015).
Ingredients:
25 g butter
2 large onions, sliced into rings
6 garlic cloves, halved (you can crush some of them for more flavour)
3 tbsp plain flour
600 g beef skirt or slices of shin, cut into large chunks
2 tbsp oil
2-3 bay leaves
400 ml red wine
1 tbsp tomato puree
300 ml strong beef stock
250 g mushrooms, sliced (chestnut are perfect)
fresh or dried chopped parsley to serve (optional)
Method:
In a large pan melt the butter over a medium heat. Add the onions and garlic, cook for 10 minutes until starting to brown, then transfer to a small plate.
Mix the flour with plenty of black pepper, add the beef and coat in the flour.
Heat the oil in the same pan you cooked the onions, add the beef and bay leaves and fry until the meat is browned all over.
Pour in the wine and return the onions to the pan.
Add the tomato puree and stock, stir and return to a simmer.
Cover with the lid and cook on low heat for 1 hour. After 1 hour add the mushrooms and cook for another 1 hour or until the meat is tender.
If the beef is still firm, cook for 30 minutes more and test again.
Sprinkle with dried parsley if you like (or scatter with the fresh parsley while serving).
Bon Appetit!
