Red Wine and Braising Steak Stew with Herbs

Charmaine Lu -

  • 2 tbsp oil
  • 500g quality braising steak, diced
  • 2 tbsp seasoned flour
  • 2 crushed garlic cloves
  • 2 chopped onions
  • 3 chopped celery stalks
  • 3 chopped carrots
  • 750ml red wine
  • 1 rosemary sprig
  • 10g chopped parsley
  • 1 lemon, zest only
  • Add the oil, beef and flour to a large casserole dish and cook for 5 mins to brown. Remove the meat from the dish and set aside. Add the remaining oil and cook the onion and garlic for 5 mins, then stir in the celery and carrots and cook for 4 mins more.
  • Return the meat to the dish and pour in the wine. Add the rosemary, bring to a simmer, then cook - partially covered - on a low heat for 2.5 hours or until the meat is very tender and the liquid has thickened. Just before serving, mix in the parsley and lemon zest, then enjoy with celeriac mash and steamed broccoli.
3 hrs
4 serving