Italian Beef, Red Wine and Rosemary Hotpot
Back home
1 min read

Italian Beef, Red Wine and Rosemary Hotpot

Italian Beef, Red Wine and Rosemary Hotpot

Ingredients

Method

  • 2 tbsp oil
  • 500g diced beef shin
  • 2 tbsp seasoned flour
  • 2 crushed garlic cloves
  • 2 chopped onions
  • 3 chopped celery stalks
  • 3 chopped carrots
  • 750ml red wine
  • 1 rosemary stalk
  • 10g chopped parsley
  • 1 lemon, zest only
  • Dust the beef in the flour, then add to a casserole with 1 tbsp of oil and some seasoning to brown all over for 5 mins. Remove and set aside. Add the remaining oil, the onion and the garlic to the casserole and cook for 5 mins. Tip in the celery and carrots, cook for 4 mins more, then return the beef to the dish.
  • Pour the wine into the casserole. Add the rosemary and simmer on a low heat for 2.5 hours, or until the meat is very tender and the sauce has reduced and thickened. Mix the parsley and lemon zest, sprinkle over the beef, then serve with creamy mashed potatoes.
3 hrs 30 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box