Red Wine Beef Onion Stew
Nothing to cry over.
Ingredients
- 1.2 kg beef chuck steak, cubed, excess fat removed
- 1 onion, sliced
- 3 carrots, chopped
- 4 garlic cloves, chopped
- 2 tbsp flour, plain
- 1 cup red wine
- 40 g packet French onion soup mix
- 2 cups beef stock
- olive oil, salt, pepper, lots of thyme
Instructions
- Preheat oven to 170℃/338℉.
- Coat beef in flour. Dust off excess flour. Add a little olive oil to frying pan and brown beef on both sides in batches. Transfer to baking dish.
- Add extra oil, add onion and fry till translucent. Add in carrots and saute, then the garlic until fragrant.
- Add wine to pan and simmer for 3 minutes or until reduced.
- Add stock, French onion soup mix and thyme sprigs to pan and stir to combine.
- Pour stock/onion mixture into the baking dish with the beef and stir to combine.
- Cover tightly with lid or aluminium foil and bake in oven for 3- 3½ hours or until beef is tender. Check several times to ensure there is plenty of liquid or that beef isn't adhering to dish. If necessary add a little extra stock, or red wine.
- Serve with potato or cauliflower (mashed or baked) and greens; crusty bread; rice: polenta; or can be stirred through pasta.