Recipe: Appetizing Beef in Red wine & shallott gravy served on sweet potato mash

Recipe: Appetizing Beef in Red wine & shallott gravy served on sweet potato mash Delicious, fresh and tasty.

Beef in Red wine & shallott gravy served on sweet potato mash. Add water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Beef in Red Wine Beef in Red Wine. Jacques Pepin's beef stew recipe is always a hit with his chef friends.

Cover with dry red wine and add the bouquet garni.

Heat the oil in the same casserole dish you cooked the onions in (there's no need to clean it first).

Add the beef and bay leaves, and fry until the meat is browned all over.

You can cook Beef in Red wine & shallott gravy served on sweet potato mash using 14 ingredients and 7 steps. Here is how you cook it.

Ingredients of Beef in Red wine & shallott gravy served on sweet potato mash

1. It’s 1 packages of British cassarole beef.

2. It’s 1 medium of sweet potato.

3. It’s 2 medium of potato.

4. It’s 2 of shallotts.

5. It’s 1 of red onion.

6. It’s 1 of brown onion.

7. It’s 2 clove of garlic.

8. It’s 1 of stock beef.

9. Prepare 2 tbsp of brown sugar.

10. It’s 1 tsp of brown sauce.

11. Prepare 1 tsp of tomato ketchup.

12. It’s 1/2 cup of red wine.

13. Prepare 3 pinch of salt, pepper, parsley, thyme, ginger & paprika.

14. You need 1 tsp of bovril.

Pour in the wine and return the onions to the dish.

Add the tomato purée and stock, stir and return to a simmer.

Next time I will add some flour or potatoes to thicken up the broth for more of a beef with red wine sauce stew.

In a large Dutch oven or kettle, sauté the beef in the butter and oil.

Beef in Red wine & shallott gravy served on sweet potato mash instructions

1. preheat oven at gas mark 6. place beef in cassarole dish & add red wine. soak the beef for 10 mins..

2. chop shallotts, red & brown onions & add to the beef, place in the oven for 15 mins. (this will seal the beef).

3. add all the herbs & spices, salt & pepper to the beef & stir well. then add the bovril..

4. once its been in the oven for a further 10 mins, add your beef stock. put the lid on & place in the centre of the oven for approx 3.5 hours..

5. cut & peel the potatos & add pinch of salt to the water & boil for 30 mins..

6. the beef will have been in the oven for 4 hours. take out leaving the lid on & rest for 8 minutes. this will give you time to prepare your potatos..

7. mash potatos adding 1 teaspoon butter & 2 pinch of sea salt. then serve up!.

Add the vegetables and continue to cook until tender.

Add the wine, broth, tomato paste and seasonings.

Beef bourguignon - beef, mushroom & red wine casserole.

Delicious and easy, throw it all in the pot and bung it in the oven.

Beef bourguignon - beef, mushroom and red wine casserole was introduced to me by my sister Jen.