Recipe: Tasty Beef in Red wine & shallott gravy served on sweet potato mash

Beef in Red wine & shallott gravy served on sweet potato mash. Add water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Beef in Red Wine Beef in Red Wine. Jacques Pepin's beef stew recipe is always a hit with his chef friends.

Cover with dry red wine and add the bouquet garni. Of all the possible ways to cook beef, my absolute favorite is braising. Without a doubt, I love to braise. You can have Beef in Red wine & shallott gravy served on sweet potato mash using 14 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Beef in Red wine & shallott gravy served on sweet potato mash

1. You need 1 packages of British cassarole beef.
2. It's 1 medium of sweet potato.
3. Prepare 2 medium of potato.
4. You need 2 of shallotts.
5. You need 1 of red onion.
6. You need 1 of brown onion.
7. Prepare 2 clove of garlic.
8. It's 1 of stock beef.
9. You need 2 tbsp of brown sugar.
10. Prepare 1 tsp of brown sauce.
11. It's 1 tsp of tomato ketchup.
12. You need 1/2 cup of red wine.
13. Prepare 3 pinch of salt, pepper, parsley, thyme, ginger & paprika.
14. You need 1 tsp of bovril.

It makes everything tender, delicious, and it's low maintenance. It's the best way to make an inexpensive and tough cut of meat into a delectable, elegant dinner. In a small bowl, combine the broth, wine, gravy mix, tomato paste, salt and bay leaf. Combine cornstarch and water until smooth; stir into meat mixture.

Beef in Red wine & shallott gravy served on sweet potato mash step by step

1. preheat oven at gas mark 6. place beef in cassarole dish & add red wine. soak the beef for 10 mins..
2. chop shallotts, red & brown onions & add to the beef, place in the oven for 15 mins. (this will seal the beef).
3. add all the herbs & spices, salt & pepper to the beef & stir well. then add the bovril..
4. once its been in the oven for a further 10 mins, add your beef stock. put the lid on & place in the centre of the oven for approx 3.5 hours..
5. cut & peel the potatos & add pinch of salt to the water & boil for 30 mins..
6. the beef will have been in the oven for 4 hours. take out leaving the lid on & rest for 8 minutes. this will give you time to prepare your potatos..
7. mash potatos adding 1 teaspoon butter & 2 pinch of sea salt. then serve up!.

The next day, remove the meat from the wine marinade, reserving the marinade. Pat the meat dry on paper towels. Heat the oil in a heavy three-quart casserole, add the beef and brown it on all sides. Kosher salt and freshly ground black pepper. Both the oven method and the slow cooker method taste delicious but I love getting this roast beef ready in the morning and letting it cook throughout the day in the crock-pot.