Description
A traditional French stew of tender beef slowly braised in red wine with vegetables and herbs. Rich, comforting, and perfect for cold evenings.
Ingredients
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800 g beef chuck, cubed
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500 ml red Burgundy wine
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2 carrots, sliced
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1 onion, chopped
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2 garlic cloves
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150 g mushrooms
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2 tbsp tomato paste
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Thyme & bay leaf
Instructions
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Brown beef in a heavy pot; remove.
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Sauté onion and garlic until soft.
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Stir in tomato paste, return beef.
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Add wine, carrots, herbs, and mushrooms.
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Simmer covered until beef is tender.
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Adjust seasoning and serve hot.
Shop Ingredients
Bio Village Carrot 1kg
£3.99
Beef Entrecote 200g
£11.49
Red Onions 500g
£4.39
Button mushroom 250g
£2.29
