St Andrew's Beef
sue
johns
Thursday, December 29, 2011 - 00:36

Key ingredients / flavours

750 g lean stewing steak(cubed), 2 red oxo cubes, 2 tablespoons Worcester Sauce, 2 tablespoons redcurrant jelly, 100g button mushrooms, 4 tablespoons olive oil, 50g flour, 600ml water

1. Heat the oil in a non stick pan and brown the meat on all sides.
2. Sprinkle in the flour, stirring all the time then add the water a little at a time and crumble in the oxo cubes.
3. Add the Worcester sauce, redcurrant jelly and mushrooms and season lightly.
4. Bring to the bowl, stirring then simmer for five minutes before transferring to a casserole dish and cooking at 325/160 Gas Mark 3 for two hours until the meat is tender.
5. Check seasoning and serve (serves 4)

The wine match...

Cabernet Sauvignon

A smooth Cabernet Sauvignon full of cassis and black cherry flavours, complemented by hints of coffee and dark chocolate. A great match with red meats, herbaceous dishes and mature hard cheeses.

Why they go together...

The rich, spicy sauce of this casserole, with its fruity undertones, needs a dense, smooth but not too heavy red wine to accompany it. The ripe, berryfruit flavours of the wine will compliment this warming, winter dish perfectly.

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