Whats better than a warming winter beef stew? A warming winter beef stew with red wine thats what.
Winter is well and truly upon us this week, with forecasts predicting more rainfall into the weekend. That means cosy days by the fire with warm and nourishing food to comfort us.
The beauty about slow cooking beef is two fold.
1.It is batch cooking at its finest. A total time saver without the sacrifice on quality or taste, helping you to stick to a balanced, healthy diet mid week.
2.Enhanced flavour due to the meat absorbing its own succulent juices along with those beautiful surrounding ingredients. Beef is therefore a slow cookers best friend, as the flavours it releases into the stock is some what superior to other cuts of meat…
When the beef tissues have broken down , it releases that juicy flavour and a texture that simply melts in your mouth. If you don’t have a slow cooker it can be made using a pressure cooker or just as an ordinary stew on a pot which won’t take as long to cook.
This slow cooked beef stew can be made with or without red wine, but lets face it wine makes everything better so my advice is add it in 😉 Lukas , in O’Briens Wines in Ashbourne will have no issue recommending a great dry wine..
Rib roast would be the most suitable cut for this one pot dish, ask Hugh or William in store for advice on cuts and how much you need to feed you and your family. You can also use 3-4lbs of diced chuck beef in this recipe if you prefer.
The recipe below feeds 8 and can be frozen once cooked.
- 1 litre beef stock
- 3 tbsp. all-purpose flour
- 2 tsp. Dijon mustard
- 1 lb. carrots, cut into 2-inch pieces
- 1 (8-ounce) package mushrooms, halved if large
- 1 large red onion, cut into wedges
- 2 large celery sticks, cut into 2-inch pieces
- 4 cloves garlic, chopped
- 6 sprigs thyme or tspn of dried thyme
- 1 tbsp. olive oil
- 3 lb. rib roast, trimmed and cut into 4 pieces (Ask your butcher to do this if you don’t have suitable knifes)
- Himalayan sea salt and freshly ground black pepper
- 4 tbsp. tomato paste
- 1 cup of dry red wine
- 1 tbsp.butter
- Chopped fresh flat-leaf parsley, for serving
1. Whisk together stock, flour, and mustard in a slow cooker
2. Add carrots, mushrooms, onion, celery, garlic, and thyme; stir to combine.
3. Heat oil in a large skillet over medium-high heat. Season beef with salt and pepper. Cook, turning occasionally, until browned on all sides, 10 to 12 minutes. Remove to slow cooker.
4. Add tomato paste to skillet and cook, stirring, 1 minute. Add wine and cook, scraping up browned bits, 30 seconds; add to slow cooker.
5. Cover and cook until beef is tender, on low heat 7 to 8 hours or high for 5 to 6 hours.
6.Discard thyme. Remove beef and shred with 2 forks; return to cooker. Stir in butter. Serve topped with parsley and baby boiled potatoes or sourdough bread.
Once cooked this will last 3-4 days in the fridge and can also be frozen once cooked.
We would love to hear how you get on with this recipe and if you enjoy it. Have a look here at winter recipe series to date…