Categories: Beef,Cream,Garlic,Mushroom,Oil,Onion,Stock,Tasty Soup,Tomato,Wine

Slow-cooked beef with red wine and mushrooms

January 28th, 2012
    Ingredients
  • 1.25kg-piece blade bolar roast
  • olive oil
  • 1 onion, cut into large rings
  • 2 garlic cloves, crushed
  • 1/3 cup (80ml) beef stock
  • 400g canned whole tomatoes
  • 1/4 cup (80ml) red wine
  • 1 cup halved button mushrooms
  • basil, roughly chopped
  • creamy polenta, to serve

Method
Heat a large non-stick frying pan over medium-high heat and spray with oil spray. Rub the beef with a little olive oil and sprinkle with salt and cracked black pepper. Cook the beef, turning occasionally, until browned on all sides. Transfer to a plate.
Place the onion in the bowl of the slow bakeer. Add the beef, garlic, stock, tomato and wine. Cover and bake according to slow bakeer manufacturer’s instructions.
Twenty minutes before serving, add mushrooms to slow bakeer, cover and continue to bake. Transfer beef to a plate, cover and rest for 10 minutes then slice across the grain. Divide beef among serving plates. Drizzle with bakeing juices, sprinkle with basil and serve with mushrooms and tomatoes and creamy polenta.


via: tastysoup.info

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