2 lb (900 g) lean stewing steak
1 oz (25 g) butter
2 tbspsl vegetable oil
12 pickling onions, peeled
8 oz (225 g) carrots, cut in 1 inch (2.5 cm) pieces
1 lb (450 g) baby turnips, peeled and quartered
5 fl oz (150 ml) red wine
15 fl oz (450 ml) beef stock
1 bouquet garni
12 oz (350 g) flat mushrooms, washed and sliced
1 oz (25 g) butter
2 tbspsl vegetable oil
12 pickling onions, peeled
8 oz (225 g) carrots, cut in 1 inch (2.5 cm) pieces
1 lb (450 g) baby turnips, peeled and quartered
5 fl oz (150 ml) red wine
15 fl oz (450 ml) beef stock
1 bouquet garni
12 oz (350 g) flat mushrooms, washed and sliced
method
1. Cut the beef into 1 1/2 inch (3.5 cm) cubes.
2. Heat the oil and butter in a flame proof casserole and fry the beef for 2 to 3 minutes, until browned on all sides.
3. Remove. Add the onions, carrots and turnips and fry for 5 minutes. Add the wine, stock, beef, bouquet garni and seasoning.
4. Bring to the boil. Cook at Mark 3 (160°C) 325°F for 2 hours.
5. Add the mushrooms and cook, uncovered, for a further 30 minutes. Serve with red cabbage.
2. Heat the oil and butter in a flame proof casserole and fry the beef for 2 to 3 minutes, until browned on all sides.
3. Remove. Add the onions, carrots and turnips and fry for 5 minutes. Add the wine, stock, beef, bouquet garni and seasoning.
4. Bring to the boil. Cook at Mark 3 (160°C) 325°F for 2 hours.
5. Add the mushrooms and cook, uncovered, for a further 30 minutes. Serve with red cabbage.
serving amount
serves 4
rate this recipe
9.4
out of 10
7 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
