Red Wine Beef Stew
- Stewing beef 600 hfl
- Onion 1 sm
- Turnip 100 g
- Carrot 100 g
- Mushroom 8 pce
- Cherry tomato 8 pce
- Spring onion 1 pce
- Red wine 400 ml
- Beef stock 600 ml
- Salt 1 tbs
- Pepper 1 tbs
- Garlic powder 1 tbs
- Paprika 1 tbs
- Smoked paprika 1 tbs
- Baby potato 400 g
Step 1
To start making the beef stew add everything into a large pan and start cooking it on very low for 3 hours. Stir every half an hour to ensure an even cooking process.
Step 2
The liquid will reduce noticeably and will thicken up slightly. Keep checking the beef every hour. You're aiming for a very succulent beef.
Step 3
Take a small saucepan and add in the baby potatoes. Add a tsp of salt in with the potatoes. Cook them until you can insert a fork easily. Drain off the water and set it aside.
Step 4
Serve the beef stew over the baby potatoes with a sprinkle of freshly chopped parsley.