Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Workshops 12 month plans only. Offer ends 27/11/24. See terms.
Join now
Photo of Slow-cooked beef in red wine and thyme by WW

Slow-cooked beef in red wine and thyme

9
Points®
Total Time
4 hr 45 min
Prep
30 min
Cook
4 hr 15 min
Serves
4
Difficulty
Moderate
Mouth-watering slow cooked beef in a rich red wine sauce filled with sweet whole eschalots and mushrooms. This is just the thing for a fresh twist on the ol’ Sunday roast.

Ingredients

Olive oil

1 tbs

Beef gravy steak, raw

600 g, cut into 10cm pieces

Eschalot(s)

12 whole

Carrot(s)

2 medium, thickly sliced

Celery

2 stick(s), thickly sliced

Garlic

4 clove(s), chopped

Mushrooms

400 g, button variety

Red wine

2 cup(s), dry, (500ml)

Salt-reduced liquid beef stock

1 cup(s), (250ml)

Tomato paste

2 tbs

Fresh thyme

¼ cup(s), (4 thyme sprigs)

Pepper

1 tsp, black, cracked

Instructions

  1. Preheat oven to 160°C. Heat half the oil in a large flameproof casserole dish over medium-high heat. Cook beef, turning, for 5 minutes or until browned. Transfer to a bowl.
  2. Heat remaining oil in same dish over medium heat. Cook eschalots, carrot, celery, garlic and mushrooms, stirring, for 5 minutes or until softened.
  3. Return beef to dish with wine, stock, paste, thyme and pepper and bring to the boil. Bake, covered, for 4 hours until beef is tender and falling apart (check beef after 3 hours and add up to ½ cup (125ml) water if becoming dry). Serve.

Notes

Serving suggestion: Steamed beans, broccoli and zucchini, plus steamed baby (chat) potatoes.

You might like

You might like