Low and slow cooked fall apart braised beef in rich red wine sauce. I prefer it with rice as I’m not really a fan of mashed potato. It gives me traumatic flashbacks of school dinners but it’s your call.
It’s my favourite time of year when summer slowly slips into Autumn. I love snuggle in weather with soft jumpers, red wine and candles. This is the perfect dinner for it.
600g lean diced beef
2 red peppers
1 teaspoon mixed herbs
1 tablespoon olive oil
2 tablespoons butter
1 onion – chopped
3 cloves garlic
300ml beef stock
150ml red wine
Salt and cracked black pepper
2 tablespoons Worcester sauce
1 tablespoon plain flour
Pre heat oven to 160c / 140c fan
Heat your olive oil in a frying pan and brown the beef. Transfer to a plate.
Pan fry the onions and courgettes in the minced garlic for 3-4 minutes and set aside.
Mix your flour and wine to form a paste.
Transfer the beef and vegetables into an oven proof dish and pour over the stock and wine. Add the herbs and Worcester sauce. Season and stir to combine.
Cover and slow cook in the oven for approximately three hours. Have a little test of the beef to make sure it falls apart after three hours. If so remove from oven. If not allow to cook for another half hour or so until the beef is so tender that it falls apart.