Stewed Beef In Red Wine
|Butter||2 Ounce (50 Gram)|
|Oil||30 Milliliter (2 Tablespoons)|
|Onions||2 Large, finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Celery stalks||4 , chopped|
|Streaky bacon||6 Ounce, chopped (175 Gram)|
|Braising steak||3 Pound, cubed (1 1/2 Kilogram)|
|Flour||3 Tablespoon (45 Milliliter)|
|Red wine||10 Fluid Ounce (300 Milliliter)|
|Water||15 Fluid Ounce (425 Milliliter)|
|Tomato puree||15 Milliliter|
Heat the butter and oil in a large saucepan.
Add the onions, garlic, celery and bacon and fry for 5 minutes.
Add the meat and fry for a further 10 minutes.
Stir in the flour and cook for 2 minutes.
Gradually stir in the wine and water and bring to the boil.
Add the tomato puree, bouquet garni and seasoning to taste.
Cover and simmer for 2 hours, or until the beef is tender.