5 Step Beef in Red Wine

A classic JULES take on the traditional French ‘beef in red wine’ in 5 easy steps but with a Greek twist by the addition of the unique and revered Metaxa brandy. So easy to make as only one pot is used and slowly cooked in the oven until the meat is tender and cooked to unctuous perfection. For those avoiding alcohol just use RED GRAPE JUICE and omit the wine and brandy (and of course NO flambé).

For an insightful INSTAGRAM video on how to make this delicious stew, check out the below link:

https://www.instagram.com/reel/C7E40DOIUWd/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

30 minutes

2 hours +

150°C

Ingredients

600g beef

- shin or skirt, cubed
3 tbsp flour

- seasoned with lots of black pepper and sea salt
2 tbsp Extra virgin olive oil
25g butter
2 red onions

- thinly sliced
6 cloves garlic

- finely chopped
1 large bayleaf
400ml red wine
125-150ml brandy
300ml beef stock

- optional
250g button mushrooms

- quartered
2-4 carrots

- peeled, cut on the angle, bite sized pieces
Handful of celery stalks and leaves

- sliced thinly
Fresh bouquet garni of thyme and rosemary

Instructions

Step 1:
01 Cover beef in seasoned flour.
Step 2:
02 Heat oil in an oven proof pan, add butter and melt. Add beef and colour. Remove. Set aside.
Step 3:
03 Add onions and garlic, soften. Add mushrooms. Stir well and cook.
Step 4:
04 Add browned beef and juices. Add brandy - and use a match to flambé. Add red wine and again flambé. Add carrots and celery plus bouquet garni. Bring to a simmer.
Step 5:
05 Cover and bake in the oven for 2 hours until tender.
Serve:
06 Voilà and enjoy, piping hot with creamy mashed potato.