Braised Beef in Red Wine

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An extremely versatile beef recipe. Oven, Slow Cook, Instant Pot. Serve with mash, pasta, rice, fries, with optional carrots, mushrooms.
Make ahead with mash topping.

Ingredients

  • 800g beef, in cubes
  • 1-2 carrots, cut on an angle, optional
  • 1/2 large onion, finely chopped
  • 1/2 large onion, chopped 1 inch, or pearl onions
  • 750ml red wine, oak flavour works well
  • 200g mushrooms, halved or quartered, opgional
  • 50g/3 tbsp butter
  • 2 garlic cloves, minced
  • 2 tbsp tomato paste
  • 4 tbsp flour, or 2 to 3 corn flour in water
  • 750ml beef stock
  • 3-4 tbsp oil
  • salt, pepper, herbs,  to taste
  • chopped parsley, for garnish

Instructions

  1. Heat oven to 170C/150C air fryer.
  2. Pat the beef dry with paper towels. Season with  salt and black pepper.
  3. Heat oil to medium-high heat and sear the beef in batches
  4. Set aside.
  5. Add oil to the pot, then sauté the finely chopped onion, garlic and carrots if using.
  6. Set aside leaving the juice in the pan. Add butter.
  7. Briefly saute the mushrooms (if using) and 1 inch chopped onions and set aside.
  8. Add tomato paste, red wine and stock, bring to a simmer .
  9. Add back beef, carrots and onions etc..
  10. Transfer to an oven proof dish and place in the oven for 90 minutes.
  11. Taste and adjust seasoning with more salt and pepper.
  12. Add the remaining mushrooms and onions, lower the heat and cook for a further 30 minutes.
  13. Garnish with parsley and serve with mashed potatoes, rice or pasta.

Note: Cuts of beef vary enormously and affect texture and cooking time. Choose a cut with fat, not too lean, and don’t worry about a little gristle.

Slow Cooker

Largely follow the recipe above with these changes.

Use the slow cooker on full heat instead of the oven for 3 to 4 hours, adding mushrooms, large cut onions for last 40 minutes.

Instant Pot 

Largely follow the recipe above with thee changes.

  1. Use Saute Option to brown meat, onions, etc.
  2. DO NOT thicken at this stage.
  3. Pressure cook on medium for 40 minutes.
  4. Quick release and add mushrooms.
  5. Pressure cook 5 minutes with quick release.
  6. Thicken while warm using SAUTE of needed.