My Movember Menu: Beef in Red Wine
Getting fancy. And still using a lot of wine.
A family favourite and a winter warmer and another excuse to crack open a bottle of wine. Whipped up with some butcher fresh stewing steak and a bottle of malbec this dish is a perfect one to serve up if you need to look fancy.
- 750g Chopped Stewing Steak
- 2 Chopped Celery Stalks
- 1 Chopped Large Carrot
- 1 Large Chopped Onion
- 1 Chopped Red Pepper
- 3 Chopped Spring Onions
- Tomato Purée
- 1 Bottle of Red Wine - Malbec works very nicely for this dish
- Beef Stock Cube
- Bay Leaves
- Olive Oil
- Curly Kale
- Enough Diced Potatoes
- Salt and Pepper
- 150g Quartered Closed Cup Mushrooms
- Whole Milk
Beef and Onions
- Start by chopping up the onion. This doesn't have to be finely chopped, a course cut will add to the rustic feel of the dish.
- Add the onion to a pan with some olive oil and cook until the onions start to turn glassy.
- Add chunked steak to the pan and brown off the chunks.
- If using a slow cooker, now's the time to move the beef and onions into the pot.
- Next, chop the rest of the vegetables and fry them off, with the lid on to help soften the carrots.
- While they fry off, chop up the mushrooms and add them to the pan or slow cooker.
- Once the veg has fried, either add to the slow cooker, or reintroduce the beef and onions to your pan.
- Now we add the crucial ingredient. Wine. Add enough wine to fill the pan to around 90% capacity.
- Finish with a decent squirt of tomato purée, just to help thicken the sauce.
- Now we can add a little extra flavouring in the form of two bay leaves, a heaped tablespoon of parsley, as well as salt and pepper to taste.
- For additional beefy flavour you can add a beef stock cube, or a heaped teaspoon of Bovril. Or both if you want a really strong beefy flavour.
Cooking on the Hob
- If you're going to cook this on the hob, keep it simmering away, on a medium heat, stirring occasionally.
Cooking in a Slow Cooker
- Mix it all through in the slow cooker, and leave on high for 6-7 hours. Any longer and I'd recommend leaving it on a lower setting.
Cooking the Curly Kale
- Here I always cheat a little and use Chef Mike (The Microwave). Put the kale in a microwavable saucepan with about 1 cm of water at the bottom and microwave for 2 minutes. This will in effect steam the kale nicely.
- Strain well and dish out.
Making the Creamy Mash
- Peel and finely chop enough potatoes for your party. The finer you cut them the quicker they will cook, and the smoother the mash you'll get.
- Stick the potato into a pan of boiling and well salted water, and boil until the potatoes are soft.
- Strain well and remove from heat.
- Add a large knob of butter.
- Add a dash of milk, the less the better, you can always add more. Equally, I prefer to use whole milk here as it gives a creamier result.
- Mash the potatoes in with the milk and butter. If you have any double cream, feel free to add a drop or too if you're feeling fancy.
- Once mashed properly, the potatoes will have the consistency of a very thick cake batter.
- Portion it out.
- Portion out the kale and potatoes.
- Ladle out your beef in red wine.
- Serve with the rest of the wine.
- Enjoy compliments from guests. Or if you're on your own, just go "mmmm" and nod approvingly at the camera.
This recipe nearly fills a 3.5 litre slow cooker. So be sure to adjust the quantities to suit your needs. As a dish it also freezes very well, so you can always stash some away for an evening when you haven't got time to whip something up fresh.
Me. I made this one.
So there you have it. A dish to warm the cockles of your heart. And if you've finished off the bottle of wine, one to leave you in a joyful mood for the evening.
Have you tried the recipe? What did you think? Want to shout at me about it on Twitter?
Want to see how I made it? Head here.