red wine, porcini & rosemary slow-roasted braised beef stew
red wine. porcini & rosemary slow-roasted beef stew
Weekend entertaining
Servings: 4
Ingredients
- 3 tsp Pimp My Braai Red Wine, Porcini & Rosemary spice
- 700 g Beef chuck cubed
- 2 tbsp Olive oil
- 1 large Onion finely diced
- 2 Carrots diced
- 200 ml Red wine
- 400 ml Beef stock
- 1 400g tin Chopped tomatoes
- 300 g Baby potatoes halved
- Creamy polenta or mash
Instructions
- Caot beef with the Pimp My Braai Red Wine, Porcini & Rosemary spice, noting how the spice begins to penetrate and coat the meat. Sear in batches in hot olive oil for 2-3 minutes per side until a deep crust forms. Remove and set aside.
- Soften onion and carrot in the same pot for 6 minutes. Pour in red wine and let bubble for 2 minutes, scraping the base of the pot to release all the caramelised flavour.
- Return beef to the pot, add stock, tomatoes and baby potatoes. Bring to a simmer, cover and cook on low for 30 minutes until beef is very tender.
- Remove lid and cook 5 more minutes to reduce and thicken. Serve over creamy polenta or mash.
