Beef Hot Pot
This classic winter warmer will be a favourite with the whole family. Serve with steamed greens or french beans.
Chuck Steak with Red Wine, Cranberry and Caramelised Onions
This tasty winter warmer takes very little effort, but is slow cooked goodness on your plate.
15ml (1 tbsp) Oil
900g (2lb) Chuck Steak, cut into cubes
3 Cloves Garlic, squashed
30ml (2 tbsp) Flour
300ml (1/2pt) Beef Stock
30ml (2 tbsp) Cranberry Sauce
Salt & Black Pepper
12 Shallots, peeled
15ml (1 tbsp) Soft Brown Sugar
3 Large Potatoes, peeled and thinly sliced
2 Parsnips, peeled and thinly sliced
12g (1/2 oz) Butter, melted
Heat the oil in a large ovenproof casserole pot and brown the cubes of beef and garlic and season.
Sprinkle with flour, stir and cook for 1 – 2 mins. Pour in the wine, stock and cranberry sauce.
In a separate saucepan heat 15ml (1tbsp) of oil and gently cook the onions for 5 minutes.
Add the brown sugar and cook until lightly caramelised – add to the meat.
Either leave in a large pot or transfer to individual dishes and neatly layer the potatoes and parsnips on top of the meat.
Brush with melted butter, season, cover with foil and cook for 1 and a half to 2 hours until the meat is tender.
Remove the foil for the last 30 mins to brown off the top.
Serve with a selection of seasonal steamed green vegetables.
- Tags: Beef Recipe
- Anna Elliot