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Beef and red wine stew
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Prep Time:
20 minutes
Cook Time:
150 minutes
Total Time:
170 minutes
Tender beef in a rich tomato sauce with a delightful burst of salty capers.
Ingredients:
  • 2kg beef chuck steak, cut into 4cm pieces
  • 60ml (1/4 cup) olive oil
  • 2 large brown onions, coarsely chopped
  • 3 garlic cloves, thinly sliced
  • 2 celery sticks, trimmed, thinly sliced
  • 1 large carrot, peeled, coarsely chopped
  • 375ml (1 1/2 cups) red wine
  • 2 x 400g cans whole peeled tomatoes
  • 500ml (2 cups) water
  • 2 beef style stock cubes, crumbled
  • 62.50 ml drained capers, rinsed
  • 82.50 ml fresh oregano leaves
  • Cooked spiral pasta, to serve
Instructions:
  • Season the beef generously with salt and pepper. In a large heavy-based saucepan over medium-high heat, heat 1 tablespoon of oil. Cook a quarter of the beef for 2-3 minutes until nicely browned. Transfer to a plate and continue with the remaining beef in three more batches.
  • Heat the rest of the oil in the pan. Sauté onion, garlic, celery, and carrot until lightly browned, about 4-5 minutes. Deglaze the pan with wine, then add beef, tomato, water, and stock cubes.
  • Bring the mixture to a simmer, cover, and let it cook gently for 1 1/2 hours. Uncover and continue simmering for 30 minutes. Stir in capers and simmer for an additional 10 minutes. Mix in oregano and serve with pasta.

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