Beef in Red wine & shallott gravy served on sweet potato mash. Beef skirt and shin are great value cuts, and become particularly delicious when slow-cooked in this one-pot dish - ideal for no-fuss family dinners. Pour in the wine and return the onions to the dish. Add the tomato purée and stock, stir and return to a simmer. 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 cook that.

Ingredients of Beef in Red wine & shallott gravy served on sweet potato mash
  1. You need of British cassarole beef.
  2. It’s of sweet potato.
  3. You need of potato.
  4. Prepare of shallotts.
  5. You need of red onion.
  6. You need of brown onion.
  7. It’s of garlic.
  8. It’s of stock beef.
  9. It’s of brown sugar.
  10. You need of brown sauce.
  11. Prepare of tomato ketchup.
  12. Prepare of red wine.
  13. You need of salt, pepper, parsley, thyme, ginger & paprika.
  14. It’s of bovril.

This beef tenderloin with a rich red wine sauce is a true show-stopper. Nothing says holiday dinner like a show-stopping roast, and I love this combination of sear-roasted beef tenderloin with a deeply flavored red wine sauce. Add potatoes, carrots, celery, onions, sun-dried tomatoes, garlic, rosemary, beef broth, and crushed tomatoes to slow cooker. Tender, lean topside of beef, marinated and cooked slowly in red wine with herbs vegetables.

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!.

Add the wine from the marinade, bring to the boil then reduce the heat to low and cover with a lid. Cook for about two hours, until the meat is tender and the liquid has reduced, checking from time to time and. Chef Keith Floyd cooks with red meat in this great easy to follow recipe video from BBC cookery show Floyd on Food. Watch more high quality videos on the. Classic boeuf Bourguignon, the French beef stew made with red wine, mushrooms, pearl onions, and bacon, is arguably the world's greatest beef stew.