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- Cuisine: Modern Australian
- Servings: Serves 6
- Cooking Time: More than 2 hours
- Course: Lunch, Main
Ingredients
1kg beef, cut into large cubes (see tip)1½ cups (375ml) red wine
¼ cup (60ml) rice bran oil
2 garlic cloves, finely chopped
bouquet garni (bay leaf, thyme and parsley)
125g thickly cut pancetta, cubed (optional)
1 large onion, finely chopped
2 carrots, thickly sliced
2 tomatoes, peeled, quartered
½ cup (125ml) beef stock
1-2 strips orange rind
chopped parsley, mashed potato, to serve
Preparation
Place beef in a large bowl with wine, 1 tablespoon of oil, garlic and bouquet garni. Toss to coat, cover and refrigerate for 3 hours or overnight to marinate.
Heat remaining oil in a flameproof casserole pan on high. Cook pancetta for 3 minutes, stirring, until fat is transparent.
Meanwhile, remove beef from marinade. Pour marinade with bouquet garni into a small saucepan and boil rapidly until reduced by half. Add beef to pancetta and cook for 5 minutes, until brown. Add onion and carrot and cook for 5 minutes. Stir through reduced marinade with bouquet garni. Add tomato, stock and orange rind and season.
Reduce heat to low, cover and simmer gently, skimming any surface fat, for 2-2½ hours, until beef is very tender. Scatter with parsley and serve with mashed potato.
If you enjoyed this Beef in red wine recipe then browse more Modern Australian recipes, low-carb recipes and our most popular hainanese chicken rice recipe.
Modern Australian Restaurants
Displaying 10 of 594 Modern Australian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Valentino's | Northbridge | |
| 2. | Smithfield Tavern | Smithfield | |
| 3. | Benny's Bar & Cafe | Fremantle | |
| 4. | Arch Rival | Palmerston | |
| 5. | Stirling Hotel | Stirling | |
| 6. | Mahogany Inn | Mahogany Creek | |
| 7. | Morning Star Estate | Mt Eliza | |
| 8. | Anise | City | |
| 9. | Artespresso | Kingston | |
| 10. | The Boat House by the Lake | Barton |
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