Slow-cooked beef in red wine sauce
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On the surface, this is a basic stew, with diced beef, carrots, onions and celery but cooking it in veal stock and wine and adding port to the red wine/stock reduction gives the braise a rich sweetness and a depth of colour and flavour.
Beef, onion, garlic, olive oil, carrot, celery, peppercorns, thyme, bay leaves, tomatoes, red wine, port, veal stock (veal bones, celery, onion, carrots, garlic, peppercorns, bay leaves), salt.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
- Small:Serves one (hungry) to two adults with accompaniments
- Large:Serves three to four adults with accompaniments.
Serve with buttered mashed potato or pappardelle and a simple green vegetable like French beans or broccolini with slivered almonds.
FROZEN PRODUCT. Defrost in the refrigerator. Once defrosted, reheat and consume within 48 hours.
Defrost fully, then empty into a saucepan or microwave-safe container and reheat gently, stirring occasionally, until piping hot.