• 4servings
  • 45minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2kg beef chuck (boneless), cut in

  2. 3cm cubes

  3. 500ml shiraz

  4. 250ml port

  5. 5 x cloves garlic , sliced finely

  6. 6 x sprigs thyme, keep a couple of sprigs extra

  7. 3 x bay leaf , keep one extra

  8. Olive oil

  9. 500g mushrooms (caps), clean and leave whole

  10. 2 x onion , diced

  11. 1 x carrot , cut into chunks

  12. 500ml beef stock

  13. 500ml chicken stock (more if necessary)

  14. salt to taste

  15. pepper to taste

  16. 2 x tbsp cornflour in

  17. 2 x tsp water

  18. Parsley to garnish

Instructions Jump to Ingredients ↑

  1. Combine the wine and port with the garlic, thyme and bay leaf.

  2. Place beef cubes into mixture and marinate for at least 2 hours in the fridge (overnight if possible)

  3. Remove beef from marinade and reserve aside. Using paper towel pat dry the beef then seal in a heavy pot with olive oil. Allow sealed beef to stand In same pot add more oil and brown the mushrooms. Remove and allow to stand.

  4. Reheat pot add more oil and add the onions and carrots and cook gently to soften slightly.

  5. Add marinade to the pot deglazing as it heats up. Bring to the boil.

  6. Place the beef back into the pot and over a high heat return it to the boil reducing the liquid by a half.

  7. Now add beef and chicken stocks, making sure the meat is just covered in liquid.

  8. Season with salt and pepper and adjust to taste.

  9. Add the extra thyme and bay leaf.

  10. Bring back to the boil then cover and place in oven.

  11. Cook for 1½ hours or until meat is tender.

  12. Remove the meat from the pot and bring sauce to the boil on the stove top Stir in the cornflour mixture to thicken sauce.

  13. Return the meat to the pot Add reserved browned mushrooms and stir well to coat all ingredients in the thick sauce. Simmer on low for a 5 minutes.

  14. Garnish with parsley and serve hot on a bed of rice or cous cous


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