Beef in Red Wine
Cook: Amanda Penrose
500g beef , chopped into cubes
1/2 cup of red wine
1/2 cup beefstock
The following, chopped into large chunks:
2 large onions
These quantities do not have to be exact. We made up an enormous quantity on our 'gourmet food hike' - bliss!
Don't stint on quality! The better the wine, and the better the cut of beef - believe me, you'll notice the difference.
Melt butter and oil in a LARGE pot (trust me on this).
Coat beef cubes in flour. Brown them in the pot and remove (back into the big bowl you floured them in).
Put onions, mushrooms and bacon into the pot and 'brown' - actually, just until the onions are softish.
Stir in red wine, stock, pepper, parsley and beef.
Simmer for 1/2 hour with the lid on and then 1/2hour with the lid off (it should thicken).
Serve with crusty warm bread with lots of butter, and the rest of the red wine!