Beef in red wine | Women's Weekly Food
Cook beef for 3 hours. Remove from oven. Add carrots; cover. Cook for a further 30 minutes or until beef and carrots are tender. Season; sprinkle with parsley.
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.womensweeklyfood.com.au.
Ingredients
- 250 grams speck or pancetta, chopped
- 1 medium (150g) brown onion, chopped
- 1 medium (120g) carrot, chopped
- 2 trimmed (200g) stalks celery, sliced
- 4 cloves garlic, peeled, sliced
- 10 (250g) french shallots, peeled, halved
- 2 tablespoons duck fat (see tips)
- 2 kilograms stewing beef, trimmed, cut into 6cm pieces (see tips)
- 1/3 cup (80ml) brandy
- 1 bay leaf
- 1/4 teaspoon ground cinnamon
- 2 whole cloves
- 2 strips orange rind
- 2 cups (500ml) red wine
- 2 cups (500ml) beef stock
- 2 bunches baby carrots, trimmed, scrubbed
- 1 tablespoon chopped fresh curly parsley
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