Monday, May 29, 2006

Vegetable beef stew in red wine

Serving size: Serves 4
Cooking time: More than 1 hour


1kg chuck steak
plain flour
2 tablespoons oil
375g (about 15) baby onions
375ml (1½ cups) dry red wine
125ml (½ cup) beef stock
500g (4 medium) carrots, chopped
4 sticks celery, chopped
500g packet frozen peas, thawed
1 tablespoon chopped fresh parsley

Cut steak into 2cm cubes. Toss steak in flour, shake away excess flour. Heat oil in pan, cook steak in batches until well browned; drain on absorbent paper. Add onions to pan, cook, stirring, until lightly browned, add wine and stock, cook, stirring, 1 minute. Return steak to pan, simmer, covered, 1 hour, stirring occasionally. Add carrots and celery, cover, cook, further 20 minutes. Add peas, cook until steak is tender. Serve vegetable beef stew sprinkled with parsley.

Serves 4.

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