Food/ Wine

Marinated Beef Stew

Now and then, there are times when I decide to cook with wine. If I get the opportunity to find good wine and someone wants to eat red meat–this is what I usually do. Especially, if there are loads of kilos of meat to cook. You can choose to either barbecue the meat or cook it in the oven. I chose to slice the meat like this and proceed to marinate it for 2 days! In the end it turned out flavourful and those at the party enjoyed it.

Heres’s what you need,

Marinated Beef Stew

Print Recipe
Serves: 10-15 Cooking Time: 1 hour

Ingredients

  • 3.5 kg of beef
  • 3 tbsp of curry
  • *2 freshly cut chilli (optional)
  • 2 tbsp of black pepper
  • 1.5 cloves of crushed garlic
  • 2 cups of diced onions
  • 2 tbsp of dried / fresh rosemary
  • 2 tbsp of dried /fresh thyme
  • 1 tbsp of sea salt
  • 1 kg of Tomato paste
  • 20-25 (1 glass) cl of Red wine
  • 250 g of mushroom
  • 150 g coriander
  • 500 g Carrots

Instructions

1

Slice the meat

2

Place the raw meat in a big metallic bowl

3

Add the rosemary, thyme, black pepper, *chilli and crushed garlic rub the ingredients all over the meat

4

Add the tomato paste and salt and mix the meat together

5

Add the glass of red wine and turn over the meat then cover it with foil paper and place it in the fridge and turn it over every 4-6 hours for the next 1-2 days to ensure the flavour is spread evenly.

6

If you want to make it immediately at least marinade for 1-4 hours and turn over every 30 minutes or 1 hour respectively

7

Leave in room temperature for 10 -15 minutes after turning the meat over for the last time

8

*If you have guests who do not like chilli you can sieve the chilli out

9

Pre heat oven at 250 C

10

Put the sliced carrots and mushrooms at the bottom of the tray you intend to use in the oven

11

Add the meat

12

Leave to cook for one hour

13

When ready sprinkle coriander on top

Notes

Choose a red wine high in tannins. If you are not sure ask your wine merchant for a wine that's spicy, full bodied and high in tannins. Turn the meat in the morning and evening and keep it in the fridge covered with foil. If you don't have time to wait. You can marinate the meat for 1 hour but turn the meat every half our and leave in room temperature for 10 minutes before grilling or putting it in the oven. Serve with baked potatoes, wedge potatoes or rice

Wine and meat

About 20cl of wine

Keep turning the meat every 6 hours

Keep turning the meat every 6 hours

Add the veggies

Add the veggies

Party time!

Ready to serve

You can marinate veggies in wine too.

Quina das Sentecostas Red wine

Quinta das Setencostas Red wine

I chose Quinta das Setencostas red wine from Casa Santos Lima is due to the high level of tannins, full bodied, spicy and had fruity notes that would compliment the meat. This particular wine is great for parties, grilled meat (pork/ beef).
I would recommend this with grilled veggies as well. It is quite a flavourful wine.

Cheers!

Bon Appetite and have a wonderful weekend!

Donnasmélange Autograph

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2 Comments

  • Reply
    Sharon
    31/10/2016 at 07:58

    I haven’t thought of marinating much though I see people doing it. This looks delicious and will try your recipe.
    http://www.cozyzen.com

    • Reply
      DONNASMÉLANGE
      31/10/2016 at 16:23

      Thank you Sharon, let me know how it goes and Bon Appetite! Love your blog by the way!

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