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Ruby Beef Stew
Emily Davenport
4 servings
135 minutes
431
British
Mains
This Ruby Beef Stew is a hearty dish which is perfect for an autumn dinner. The succulent beef and soft veg in this stew will warm you from the inside out on those cooler days.
A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
Ingredients
- Finely chopped sage 1 tbsp
- Finely chopped thyme 1 tbsp
- Olive oil 4 tbsp
- Lean braising steak 600g (1lb 5oz), cubed
- Onions 2, peeled and chopped
- Garlic 4 cloves, crushed
- Smoked streaky bacon 4 rashers, cut into strips
- Plum tomatoes 2 x 400g cans, drained
- Bay leaves 2
- Red wine 300ml (½ pint)
- Garlic bread to serve, optional
Directions
Mix herbs with oil and season well with black pepper. Add meat, cover and marinate for a minimum of 6 hours.
Preheat oven to 160°C/325°F/Gas3
Brown meat and herbs in a large flameproof casserole for 5 minutes.
Add onions, garlic and bacon, stir and cook for a further 5 minutes.
Add tomatoes, mashing with a spoon. Add bay leaves and wine.
Cover and bake for 2 hours.
Remove bay leaves and serve hot with garlic bread.