Gutsy red wine beef stew
Average rating:
A little mustard added to this stew gives it a great depth of flavour - as does the whole bottle of red wine!
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Cooking time: 2 hrs 5 mins
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Skill level: Easy peasy
Ingredients
- 2tbsp vegetable oil
- 1.25kg (2lb 12oz) stewing beef, cut into 4cm (1 3/4in) chunks
- 3 garlic cloves, crushed
- 2tbsp plain flour
- 1tsp dry mustard powder
- Salt and freshly ground black pepper
- 1tbsp tomato purée
- 2 bay leaves
- A few thyme sprigs
- 1 x 75cl bottle full-bodied red wine such as Cabernet Sauvignon or Merlot
- 2 large carrots, peeled and roughly sliced
- 2 celery stalks, each cut into 4
- 1tbsp grainy mustard
- 1tbsp redcurrant jelly
Method
- Preheat the oven to 150ºC/300ºF/gas 2. Heat half the oil in a heavy-based casserole dish with a tight-fitting lid over a high heat.
- Add half the meat and cook for 5 mins, until brown all over then remove with a slotted spoon. Repeat with the remaining oil and meat.
- Return all the meat to the pan, adding the garlic, flour and mustard powder. Season and cook, stirring for 1 min.
- Add the tomato purée, herbs and wine and bring to the boil over a high heat. Cover and cook in the oven for 45 mins. Stir in the vegetables, return to the oven and cook for 1hr.
- Before serving, stir in the grainy mustard and redcurrant jelly.
Nutritional information per portion
- Calories 658(kcal)
- Fat 17.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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