Beef in Red Wine Stew

Published : March 31, 2015

This hearty stew is best cooked in a pressure or slow cooker to ensure full flavours. Works OK too for a get-home-from-work, put on the table 2 hours later.

SLOWCOOKER RECIPE

Preparation time: 15 minutes
Cooking time: 6-8 hours (or as long as possible at 180C in normal oven)

Serves: 4

Ingredients

750g stewing beef, cut into bite sized chunks
2 tbsps brandy
butter and oil for browning meat
4 onions, quartered
2 tbsps tomato paste
2 cups beef stock
2 tsps Dijon mustard
250g button mushrooms
1/2 cup/125ml red wine

Method

In frypan, melt butter, add oil and when hot, add beef and cook until brown. This should only take a few minutes.
Remove meat from pan and add to slow cooker.
Discard juices in frypan. Increase heat and add brandy. Cook for a minute stirring. Pour over meat in slow cooker.
Add to the slow cooker the remaining ingredients (onions, tomato paste, mustard, red wine and beef stock).
Add mushrooms.
Cover and cook for 6-8 on Medium, or as long as possible on 180C in oven.
Serve with a potato or pumpkin mash.