Ingredients for Beef And Mushrooms In Red Wine Sauce
- 4 slices bacon
- 1 tablespoon olive oil
- 2 tablespoons beef gravy granules
- 1 (750ml) bottle red wine
- 2 tablespoons tomato paste
- 1 cup water
- 1 cup beef stock
- 2 cloves garlic, minced
- 2 sprigs fresh thyme
- 2 tablespoons butter
- 1 cup finely chopped shallots
- 1 lb mushrooms, sliced
- 2 tablespoons beef gravy granules
- 1/4 cup fresh parsley, chopped
- 1 large head broccoli, cut into florets
- 1 lb beef stew meat
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How to Make Beef And Mushrooms In Red Wine Sauce
- Cook 4 slices of bacon in a large, heavy-based saucepan over medium heat, stirring occasionally, until browned. Remove bacon with a slotted spoon and set aside on paper towels to drain.
- Add 1 tablespoon of oil to the same saucepan. Add 1 lb of beef stew meat, in batches, browning on all sides. Remove beef and set aside with the bacon. Wipe out the pan.
- Return the bacon to the saucepan. Add 1 bottle (750ml) of red wine, 2 tbsp tomato paste, 1 cup of water, 1 cup of beef stock, 2 cloves of minced garlic, and 2 sprigs of fresh thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 2 1/2 - 3 hours, or until the beef is very tender.
- Meanwhile, melt 2 tablespoons of butter in a separate skillet over medium heat. Add 1 cup of finely chopped shallots and cook until softened and lightly browned (about 5 minutes). Add 1 lb of sliced mushrooms and cook, stirring occasionally, for 7-8 minutes, until softened. Remove from heat.
- Once the beef is tender, stir in 2 tablespoons of beef gravy granules until the sauce slightly thickens.
- Stir in 1/4 cup of chopped fresh parsley. Add the shallot and mushroom mixture to the stew. Reduce heat to low and simmer for another 5 minutes.
- While the stew simmers, steam or microwave 1 large head of broccoli florets until tender-crisp.
- Serve the stew hot, accompanied by the steamed broccoli.
Nutrition Information (Approximate per serving)
Sodium
84 g
Sugar
22g
Fat
68g
Carbs
13g
