Slow-cooked beef in red wine and thyme
9
Points®
Total time: 4 hr 45 min • Prep: 30 min • Cook: 4 hr 15 min • Serves: 4 • Difficulty: Easy
Mouth-watering slow cooked beef in a rich red wine sauce filled with sweet whole eschalots and mushrooms. This is just the thing for a fresh twist on the ol’ Sunday roast.
Ingredients
Olive oil
1 tbs
Beef gravy steak, raw
600 g, cut into 10cm pieces
Eschalot(s)
12 whole
Carrot(s)
2 medium, thickly sliced
Celery
2 stick(s), thickly sliced
Garlic
4 clove(s), chopped
Mushrooms
400 g, button variety
Red wine
2 cup(s), dry, (500ml)
Salt-reduced liquid beef stock
1 cup(s), (250ml)
Tomato paste
2 tbs
Fresh thyme
¼ cup(s), (4 thyme sprigs)
Pepper
1 tsp, black, cracked
Instructions
1
Preheat oven to 160°C. Heat half the oil in a large flameproof casserole dish over medium-high heat. Cook beef, turning, for 5 minutes or until browned. Transfer to a bowl.
2
Heat remaining oil in same dish over medium heat. Cook eschalots, carrot, celery, garlic and mushrooms, stirring, for 5 minutes or until softened.
3
Return beef to dish with wine, stock, paste, thyme and pepper and bring to the boil. Bake, covered, for 4 hours until beef is tender and falling apart (check beef after 3 hours and add up to ½ cup (125ml) water if becoming dry). Serve.
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