Oven Baked Beef and Mushroom in Red Wine2020-05-26
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 1:40 h
- Ready In: 1:50 h
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Oven Baked Beef and Mushroom in Red Wine
- 1 pound (480 g) stewing beef steak,cubed
- 1/4 cup (50 g) plain flour
- 3 teaspoons paprrika
- olive oil
- 1 red onion,peeled and sliced
- 2 tablespoons red current jelly
- 1 cup dry red wine
- 2 ¹⁄³ cups (550 ml) beef stock
- 1/2 cup (125 g) button mushrooms
- 2 leeks,sliced
- 2 carrots,peeled and sliced
- 1 parsnip,sliced
Place cubed beef in glass bowl and coat with flour and paprika.
In oven proof casserole dish(make sure it fits in your turbo oven),heat olive oil over medium heat. Add the onion and leeks and cook,stirring,for 2 minutes. Add cubed beef and cook for a further 3-4 minutes,stirring well to avoid sticking. Add carrots and parsnip. Cover and cook for another 5 minutes.
Add the redcurrant jelly and stir well. Gradually add dry red wine,beef stock and sliced mushrooms. Continue to cook for another 15 minutes. Cover casserole with double layer of aluminum foil and place on the low rack of turbo oven.
Cook for 1-1½ hours at 320°F(160°C). Check after 45 minutes as you may have to add more beef stock. Serve oven baked beef over cooked rice or mashed potato.