Braised beef in red wine
Prep
10 mins
Cook
2 hrs 30 mins
Servings
8
Difficulty
Hard
This is one of my favorite dishes to make when I want something deeply satisfying without much fuss. Braised beef in red wine is the ultimate comfort food that practically cooks itself, leaving you free to relax while your kitchen fills with the most wonderful aromas. The beef becomes incredibly tender after a slow braise, and the red wine creates this rich, complex sauce that's just heavenly. Best of all, it's remarkably budget friendly since braising steak is affordable and the ingredients are probably already in your pantry. The tomatoes add a nutritional boost with their lycopene, which is great for heart health. Just brown everything, pour in the wine, and let time do the work for you.
Ella x
Ingredients
- 400 gramsbritish beef braising steak
- 2½ tbspolive oil
- 3onion(onions, finely sliced)
- 4 clove/sgarlic(crushed)
- 1 tbspsmoked paprika
- 2 tbspessential red wine vinegar
- 375 mlsreserve claret
- 400 gramsessential chopped tomatoes
- 1 pinch/escaster sugar
Detail level
Instructions
- 1
Remove the steaks from their packaging 10-20 minutes before you want to cook them. Cut into large chunks, season and set aside. Heat 2 tbsp oil in a large lidded casserole dish over a high heat. Add the meat and fry until browned all over (6-8 minutes). Lift out of the pan and set aside.
- 2
Add the remaining ½ tbsp oil to the pan and fry the onions for 3-4 minutes, then add the garlic and fry for another 5-6 minutes until the onions and garlic are soft. Add the paprika and stir together for 1 minute. Add the vinegar and bubble for 1 minute until the liquid has evaporated, then add the wine and simmer for 2-4 minutes until the liquid has reduced by ½.
- 3
Add the can of tomatoes to the pan, then half-fill the can with water and add this too. Return the meat to the pan with any juices and season with salt, pepper and the sugar. Bring to the boil, then lower the heat to a gentle simmer. Cover and cook for 1 hour. Uncover and cook, stirring regularly, for 1 hour more until the meat is tender and the sauce has thickened. Serve with steamed greens, plus crusty bread, mashed potato or rice, if liked.
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