Beef in Red wine & shallott gravy served on sweet potato mash. If the sauce looks a bit thin, remove the lid and continue to cook until it thickens. Add water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Heat the oil in the same casserole dish you cooked the onions in (there's no need to clean it first). Beef in Red wine & shallott gravy served on sweet potato mash

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

As I write this, there's a pot of Nigella Lawson's spiced beef simmering on my stovetop — and the scent of red wine married with smoky bacon, licorice-y star anise, and spicy cloves is wafting through my entire apartment. I can practically taste the rich flavor on my tongue, and the most. Preparation Place the meat in a bowl, add the wine and one-half cup of the onions. The next day, remove the meat from the wine marinade,.

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!.

Red Wine Braised Beef Beef braised in red wine with fresh herbs until tender. Braised beef can be served over gnocchi, polenta or potatoes. Kosher salt and freshly ground black pepper. Julia Child's Beef Bourguignon (Bœuf Bourgignon in French) is a world wide loved classic for a reason. 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.