Recipe: Barbera braised beef
There’s nothing better than lighting the fire on an autumn day and sitting down to a hearty casserole. Here, UKTV share some of their top foodie recipes for fab stews.
What you'll need
(Gary Rhodes’ version of a British classic)
3 tbsp extra virgin olive oil
3 carrots, chopped
3 onions, chopped
3 sticks celery, chopped
1 generous sprig sage
3-4 bay leaves
3 cloves garlic, peeled
1 kg piece of braising beef, seasoned with salt and pepper
1 bottle red wine
1 litre beef stock
Heat the olive oil in a large flameproof casserole dish. Soften the vegetables in the olive oil over a low heat with the bay leaves, sage and garlic cloves.
Once softened, add the beef, increase the heat to seal the meat. Add the wine and allow it to boil and reduce by half.
Once reduced add the stock and bring to a simmer. Cover with a tight fitting lid and simmer the beef gently for 2-2½ hours or until completely tender.
Remove the beef from the pan using a draining spoon and wrap in foil to keep warm. Increase the heat in the pan to a boil and allow the sauce to reduce by half.
Remove the sage and bay leaves, liquidising the sauce until smooth. Season with salt and pepper. Slice the beef and spoon over the sauce to serve.