Braised Beef in Red Wine with Roast Garlic Mash – Recipe
Braised Beef in Red Wine with Roast Garlic Mash
A classic winter warmer as the cold fronts move in…
750g braising beef, cut in to chunks
2 tbsp ﬂour, seasoned oil
200g baby onions or small shallots, peeled
4 carrots, cut in to chunks
a few sprigs of thyme
half a bottle of red wine
500ml beef stock
250g button mushrooms
600g Parsnips (optional)
For the roast garlic mash 4 cloves garlic, skin on
1kg Maris Piper or King Edward potatoes, peeled and cut in to similar sized chunks
- Heat the oven to 160C /gas mark 3.
- Toss the beef with the seasoned ﬂour.
- Heat 2 tbsp oil in a large casserole dish and brown the beef pieces all over. Do this in batches and don’t overcrowd the pan as the meat won’t brown properly.
- Scoop out when browned and then add the baby onions or shallots and brown for a few minutes (add a bit more oil if you need to).
- Scoop out and do the same to the carrots.
- Add the onions, beef and any juices back to the casserole with the carrots then put in the thyme sprigs, wine and stock and bring to a simmer.
- Put on a lid, transfer to the oven and cook for 1 hour.
- Add the mushrooms, cover again and cook for another 60 – 90 mins until the beef is very tender and the sauce has reduced.
- Make the garlic mash while the beef is cooking.
- Wrap the garlic cloves loosely in some foil and put in the oven for 30 minutes until soft.
- Boil the potatoes until tender and drain really well.
- Heat the butter and milk together in the empty spud pan then tip in the potatoes.
- Squeeze the garlic out of its skin and add to the pan.
- Mash everything together and season really well (add a bit more milk if you like a sloppier mash).
- Serve the beef with the mash and some greenveg.
- Serving suggestion: Why not garnish with lightly fried parsnip and carrot crisps.