Beef in Red Wine

Cooking beef slowly, especially in wine, gives you a meltingly tender result. This simple version of the classic French dish is sure to become a favourite.

Serves 2

30 ml/2 tbsp frozen diced onion
50 g/2 oz rindless smoked streaky bacon, cut into small pieces
75 g/3 oz baby button mushrooms
350 g/12 oz lean braising or chuck steak, cut into 5 cm/2 in cubes
5 ml/1 tsp plain (all-purpose) flour
5 ml/1 tsp garlic purée
120 ml/4 fl oz/½ cup hot (not boiling) beef stock
100 ml/3½ fl oz/scant ½ cup red wine
A pinch of dried thyme
1 bay leaf
Salt and freshly ground black pepper
15 ml/1 tbsp chopped fresh parsley

1. Put the onion, bacon and mushrooms in the ceramic cooking pot and switch on the slow cooker to High,
2. Toss the meat in the flour, then add it to the pot.
3. Mix the garlic into the beef stock and wine and pour over the ingredients. Add the thyme and bay leaf and season with salt and pepper.
4. Cover with the lid, reduce the heat to Low and cook for 6-8 hours until the meat and vegetables are very tender.
5. Serve with mashed potatoes and a green vegetable.

Cook's tip
You can buy miniature bottles or cans of red wine which are ideal for cooking. Always choose one which you also enjoy drinking as there will be some left over. A cheap wine will also ruin the flavour of any dish.

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