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Beef and red wine with crisp potato
Beef and red wine with crisp potato
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Prep Time:
25 minutes
Cook Time:
180 minutes
Total Time:
205 minutes
Slow-cooked comforting beef dish for a cozy home and irresistible taste.
Ingredients:
  • 36.40 gm olive oil
  • 1kg beef (chuck steak), cut into 3cm pieces
  • 12 pickling onions, peeled
  • 100g bacon, coarsely chopped
  • 200g button mushrooms
  • 2 garlic cloves, crushed
  • 20.00 ml plain flour
  • 500ml (2 cups) red wine
  • Thyme sprigs
  • 2 dried or fresh bay leaves
  • 3 desiree potatoes, thinly sliced
  • 50g butter, melted
  • Steamed green beans, to serve
Instructions:
  • Preheat the oven to 140°C. Heat half of the oil in a casserole pan over high heat. Brown one-quarter of the beef by cooking and turning occasionally for 5 minutes. Transfer to a bowl and repeat with the remaining beef in 3 more batches, ensuring the pan is reheated between batches.
  • Pour the rest of the oil into the pan and lower the heat to medium. Sauté the onions for 5 minutes until golden brown. Then, transfer them to a bowl. Next, cook the bacon in the pan for 2-3 minutes until browned, and transfer it to the bowl as well. Sauté the mushrooms and garlic in the pan for 5 minutes until browned. Add the beef mixture and flour, and cook for 5 minutes until well combined. Stir in the wine, thyme, and bay leaves, bring to a boil, then cover and remove from heat.
  • 1. Cook in a preheated oven for 2 hours or until beef is tender, stirring occasionally. Remove from oven. 2. Increase oven temperature to 200°C. 3. Combine potatoes and butter in a large bowl, season with salt and pepper. 4. Arrange potato slices over the beef mixture. 5. Sprinkle with salt flakes and thyme sprigs. 6. Bake, uncovered, for 20 minutes or until potato is tender and golden brown.
  • Optionally, accompany with steamed green beans or broccoli.

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