Spiced Beef and Wine One Pot Wonder

Charmaine Lu -

  • 2 tbsp seasoned flour
  • 1.8 kg beef joint, cut into 5cm chunks
  • 2 tbsp oil
  • 400g shallots
  • 400g baby carrots
  • 750ml red wine
  • 2 chopped rosemary sprigs
  • ½ tsp ground nutmeg
  • 1 cinnamon stick
  • 3 cloves
  • Mashed potato, to serve
  • Preheat the oven to 170C. Toss the beef in the seasoned flour. Heat the oil in a casserole dish and fry the shallots until golden and set aside. Add another drizzle of oil to the pan, then fry the carrots and beef pieces until golden, again setting aside once they’re done. Deglaze the pan with the wine, then return the beef and carrot to the casserole with the rosemary and spices.
  • Stir the mixture well, bring to a simmer, then cook - covered - for about 5 hours, stirring occasionally until the beef is falling apart. Add the shallots for the final hour of cooking, then remove the cinnamon, season liberally, and serve with mashed potatoes.
5 hrs 30 mins
6 serving