Welcome Your Dinner Guests With Comfort Food That Will Pamper Your Taste Buds
Argo cornstarch, baby carrots, bacon, baking powder, baking soda, barilla pasta, beef in red wine, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, button mushrooms, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, diced beef, Dole, domino sugar, eat, Eggland's Best eggs, food, fresh parsley, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, plain flour, Powdered sugar, Provençal herbs, recipe, red wine, Ritz crackers, Sara Lee, Sargento, shallots, slow cooker, slow-braised beef stew, sunflower oil, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, worcestershire sauce
The ingredients for this slow-braised beef are pretty simple, and you won’t have to bend over backwards trying to find things you’ve never even heard of.
This isn’t “fast food” but it is super fast to prepare – you only need about 10-15 minutes of prep time. Your oven will do the rest! In return you’ll get the most tender beef ever, and such beautifully combined flavors that you may never want to cook beef any other way again. Feel free to let us know in the comments below how this dish turned out for you!
Ingredients
6 oz. (175g) streaky bacon, chopped
2 x 14 oz. (400g) packs diced beef
1 tbsp sunflower oil (if needed)
12 small shallots, peeled
12 baby carrots, trimmed and halved lengthways
1 tbsp plain flour
1.25 cups red wine
1 tsp Worcestershire sauce
½ tsp dried Provençal herbs
3.5 oz. button mushrooms
4 tbsp fresh parsley, chopped
Instructions:
Preheat the oven to 320F. Place a large ovenproof casserole over a medium-high heat, add the bacon and fry for 5-7 mins until crisp. Remove to a plate with a slotted spoon and set aside.
Working in batches, add the beef to the hot casserole and fry for 2-3 mins per batch until browned all over – you may need to add a little oil to the pan if the meat starts to stick too much. Transfer the beef to a plate once browned.
Lower the heat slightly and fry the shallots for 3-4 mins until golden, then set aside. Add the carrots, cook for 1-2 mins, then set aside with the shallots.
In a small bowl, mix the flour into 2 tbsp of the wine to form a paste, then set aside. Pour the remaining wine into the casserole, letting it bubble gently for 2 mins as you stir in any bits stuck to the bottom of the pan. Add the stock, Worcestershire sauce and dried herbs, along with the reserved beef, bacon and vegetables. Stir in the flour paste and bring to the boil, stirring until slightly thickened.
Cover the casserole with a lid and transfer to the preheated oven. Cook for 2 hrs or until the meat is almost tender.
Remove from the oven, stir in the mushrooms, then return to the oven for another 15 mins until cooked through.
Sprinkle over the chopped parsley to serve.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick tip: Serve with mashed potatoes.
One Comment
I love a boiled dinner and it is so good for you.