This is a dish which loves to be cooked long and slow - perfect to come home to if you've been out for a Winter walk:
Serves four to six - I halved the amount and there was more than enough for two of us
3-4 tablespoons olive oil
2 large red onions, chopped
1-2 cloves garlic (optional)
1kg (approx 2lb) chunks stewing beef
2 tablespoons flour
1 large glass red wine (in fact I didn't half this amount and probably sloshed more than a large glass in - you might know!)
2 tablespoons tomato puree or tomato ketchup
400g (14oz) tin whole tomatoes
300ml (10 fl oz.) stock, made with beef stock cube
Good pinch dried herbes de Provence (I did have these to hand but mixed herbs would be just as good)
2-3 red peppers quartered and de-seeded ( these are the bell peppers, not chillies)
Soften the onion and garlic (if used) in the hot oil. When softened remove them, then add the meat and cook, in batches, until browned.
Remove the meat with a slotted spoon and put aside.
Stir in the flour and make a roux, remembering to keep stirring, cook a minute until smooth then add the red wine, tomato puree or ketchup, then gradually add the stock and bring to the boil.
Add the rest of the ingredients: the tomatoes, red peppers, herbs and return the beef and onions to the pot. Season with ground black pepper (stock cubes can be salty), cover and cook for two to three hours at 170 degrees/325 Fahrenheit/Gas Mark 3, until the meat is tender.
Serve with steamed or roasted root vegetables and creamy mash.
I reckon it would cook beautifully in a slow cooker of course.
This is truly yummy folks! Enjoy :)
I'm away on a long weekend's training course, aka a trip to Germany to see the little ones - gluhwein and bratwurst at the Christmas Markets stand by your beds and prepare for an invasion :))
The Snippets Playground will carry on as normal with a new Mr Linky on Sunday - hey, did I say Playground and 'normal' in the same sentence, never!! I've left Sarn in charge seeing as she's so respectable :)