Beef in red wine | Reader's Digest Australia
Long, slow cooking gives this traditional casserole its inimitable flavour. The cooking liquid is reduced by removing the casserole lid, resulting in a wonderfully aromatic sauce that glazes the meat...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.readersdigest.com.au.
Cooking tools:
- Dutch oven
- Citrus press
- Grater
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Saucepan
- Wooden spoon
- Lighter
Ingredients
- 2 tablespoons sunflower oil
- 1 large onion, sliced
- 500 g lean stewing beef, cubed
- 250 g baby carrots
- 250 g baby parsnips
- 250 g button mushrooms
- 1 clove garlic, finely chopped
- 1 bottle full–bodied red wine
- grated zest and juice of 1 orange
- 1 sprig of fresh thyme
- 1 sprig of fresh rosemary
- 1 bay leaf
- 1 cup (185 g) shelled fresh broad beans, or frozen broad beans, thawed
- salt
- pepper
- 2 tablespoons chopped fresh parsley
- 3 tablespoons brandy
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