Beef and red wine casserole | Women's Weekly Food
The ultimate rich and comforting winter meal idea. Slow cooked until tender with bold flavours of red wine, cinnamon and hearty carrots.
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
- 2 kg stewing beef, trimmed, cut into 6cmpieces
- ⅓ teaspoon ground cinnamon
- 1 bay leaf
- ¼ cup (80ml) brandy
- 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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