Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Red-wine braised beef — France.
Equipment: Large casserole with lid
Measures and names
Ingredients
- 800 g stewing beef, cubed
- 150 g bacon lardons (diced bacon)
- 1 onion
- 200 g mushrooms
- 3 garlic cloves
- 1 tbsp tomato purée (tomato paste)
- 400 ml red wine
- 200 ml beef stock
- Thyme and 2 bay leaves
- 30 g butter
- Buttered greens, to serve
Method
- Heat the butter in a large casserole and brown the beef in batches over a high heat, 2–3 minutes per batch. Remove to a plate.
- Lower the heat and fry the lardons until golden, then add the onion and mushrooms and cook for 5–6 minutes.
- Stir in the garlic and tomato purée for 1 minute, then pour in the wine and stock, scraping up the browned bits from the base.
- Return the beef with the thyme and bay leaves, season lightly (the bacon is salty), cover and simmer very gently for 2 hours, until the beef falls apart.
- Uncover and simmer for a final 15–20 minutes to reduce the sauce until rich and glossy. Remove the bay leaves.
- Taste, adjust the seasoning, and serve with buttered greens or cauliflower mash.
Swaps and tips
The wine reduces right down, leaving a deep flavour. Serve with cauliflower mash or greens instead of potatoes.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 48 g | 7 g | 2 g | 36 g | 615 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
