Ruby Beef Stew

A hearty dish which is perfect for an autumn dinner

Ruby Beef Stew

Serves 4
Time 135 mins plus marinating
Calories 431 per portion
Fat 24g of which 6.5g is saturated
Suitable for freezing

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

1 Mix herbs with oil and season well with black pepper. Add meat, cover and marinate for a minimum of 6 hours.

2 Preheat oven to 160°C/325°F/Gas3 Brown meat and herbs in a large flameproof casserole for 5 minutes.

3 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.

4 Remove bay leaves and serve hot with garlic bread.

 

Recipe taken from the Dairy Diary.

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