Beef in red wine with melting onions

• Meat

  • 1 600g piece Beef skirt or slices of shin

• Produce

  • 3 Bay leaves
  • 6 Garlic cloves
  • 250 g Mushrooms
  • 2 Onions, large
  • 1 Parsley

• Canned Goods

  • 300 ml Beef stock, strong
  • 1 tbsp Tomato puree

• Baking & Spices

  • 3 tbsp Plain flour

• Oils & Vinegars

  • 2 tbsp Olive or rapeseed oil rapeseed oil if you want

• Beer, Wine & Liquor

  • 400 ml Red wine

• Other

  • 25g butter Butter butt-err Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Found on bbcgoodfood.com

Description

Ingredients

• 25g butter Butter butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
• 2 large onions, sliced into rings Onion un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
• 6 garlic cloves, halved
• 3 tbsp plain flour
• 600g piece beef skirt or slices of shin, cut into large chunks Beef bee-fThe classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…
• 2 tbsp olive or rapeseed oil Rapeseed oilIf you want a light alternative to other cooking oils, rapeseed is a great choice and has…
• 3 bay leaves
• 400ml red wine
• 1 tbsp tomato purée
• 300ml strong beef stock
• 250g mushrooms, halved (we used small Portobello mushrooms) Mushroom mush-roomThe mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
• chopped parsley, to serve (optional) Parsley par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Directions

• Heat oven to 150C/130C fan/gas 2. In a large, heavy-based flameproof casserole dish with a lid, melt the butter over a medium heat. Add the onions and garlic, cook for 10 mins until starting to brown, then transfer to a small plate.
• Put the flour in a large plastic food bag with plenty of black pepper. Add half the beef, shake to coat, then remove, leaving some flour in the bag. Add the rest of the beef and shake to coat in the remaining flour.
• Heat the oil in the same casserole dish you cooked the onions in (there’s no need to clean it first). 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 dish. Add the tomato purée and stock, stir and return to a simmer. Cover with the lid and put in the oven to stew for 1 hr.
• After 1 hr, add the mushrooms and return to the oven for another hour. Taste the meat – if it’s tender, remove from the oven. If it’s still a little firm, cook for 30 mins more and test again. Serve scattered with parsley, if you like.

Nutrition