Beef in a red wine sauce
Rory Queeley/ Twitter @queeley_rory @cook_6496926
A French classic (cote de boeuf marchand de vin) beef in red wine
Beef in a red wine sauce
A French classic (cote de boeuf marchand de vin) beef in red wine
Cooking Instructions
- 1
Peel and slice the onions and cook off let them sweat for about 5 minutes then add the carrots and mushrooms. Add the four to the vegetables and cook out this will help thicken the dish later.
- 2
In a separate pan cook the beef until golden and brown then add it to the vegetables along with the juices from the meat.
- 3
To this add the bouquet garni and the red wine and some beef stock for flavour. Cover and cook for about half hour checking it now and then giving it a stir checking the thickness.
- 4
When your sauce is rich looking in colour and thick in texture check the meat is cooked all the way through and adjust the seasoning. Add a knob of butter to give a shine to the sauce.
- 5
Serve with home baked bread and top with parsley it also accompanies mash potatoes too
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