Port braised Beef
Ingredients
- 800 g braising beef cut into large cubes
- 2 tbsp plain flour
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 25 g butter
- 2 onions sliced
- 2 carrots chopped
- 2 celery sticks chopped
- 3 cloves garlic crushed
- 250 ml Gourmet Classic Ruby Port
- 300 ml beef stock
- 2 tbsp tomato purée
- 2 tsp fresh thyme leaves
- 2 bay leaves
- 200 g button mushrooms
- Fresh parsley chopped, to garnish
Instructions
- Season the beef with salt and pepper, then lightly coat with the flour.
- Heat the olive oil and butter in a large casserole dish. Brown the beef in batches until well coloured, then remove and set aside.
- Add the onions, carrots and celery to the pan and cook for 8 minutes until softened. Stir in the garlic and cook for another minute.
- Add the Gourmet Classic Port, scraping up any browned bits from the base of the pan. Simmer for 5 minutes to reduce slightly.
- Stir in the tomato purée, beef stock, thyme and bay leaves. Return the beef to the casserole.
- Cover and cook in a preheated oven at 160°C (140°C fan) for 2 hours.
- Add the mushrooms and cook for a further 20 minutes until tender.
- Remove the bay leaves, sprinkle with chopped parsley and serve immediately.
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