Braised Beef with Root Vegetables and Red Wine
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Ingredients
- 600 g beef stewing steak, diced
- 2 carrots
- 2 parsnips
- 1 onion
- 200 ml red wine
- 300 ml beef stock
- 1 tbsp plain flour
- 20 g butter
Nutrition (per serving)
- Calories
- 404 kcal
- Protein
- 32.9 g
- Carbohydrate
- 16.7 g
- of which sugars
- 7.7 g
- Fat
- 17.3 g
- of which saturates
- 7.8 g
- Fibre
- 4.7 g
- Salt
- 0.94 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the butter in a large flameproof casserole and brown the diced beef in batches, then set aside.
- 2
Fry the chopped onion, carrots and parsnips in the same dish for 6 minutes until starting to soften.
- 3
Stir in the plain flour, then return the beef to the dish and pour in the red wine and beef stock.
- 4
Bring to a simmer, cover and cook gently for 1 hour until the beef is tender.
- 5
Uncover and simmer for a further 10 minutes to thicken the sauce.
- 6
Season to taste and serve with mashed potato or crusty bread.
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