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Ruby Beef Stew
Rated 5.0 stars by 1 users
Category
Mains
Cuisine
British
Author:
Emily Davenport
Servings
4 servings
Prep Time
135 minutes
Calories
431
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.
Nutrition
Calories 431, Fat 24 grams, Saturated Fat 6.5 grams
