Beef And Red Wine Stew

Tiny capers, hidden in the rich tomato sauce, add a salty tang to the tender beef.

The ingredient of Beef And Red Wine Stew

• 2kg beef chuck steak cut into 4cm pieces
• 60ml 1 4 cup olive oil
• 2 large brown onions coarsely chopped
• 3 garlic cloves thinly sliced
• 2 celery sticks trimmed thinly sliced
• 1 large carrot peeled coarsely chopped
• 375ml 1 1 2 cups red wine
• 2 x 400g cans whole peeled tomatoes
• 500ml 2 cups water
• 2 massel beef style stock cubes crumbled
• 1 4 cup drained capers rinsed
• 1 3 cup fresh oregano leaves
• cooked spiral pasta to serve

The Instruction of beef and red wine stew

• season the beef with salt and pepper heat 1 tablespoon of oil in a large heavy based saucepan over medium high heat cook one quarter of the beef for 2 3 minutes or until browned transfer to a plate repeat in 3 more batches with remaining beef
• heat the remaining oil in the pan cook onion garlic celery and carrot stirring for 4 5 minutes or until lightly browned stir in the wine scraping the pan to dislodge any bits that have cooked onto the base stir in the beef tomato water and stock cubes
• bring to the boil reduce heat to low cover and simmer for 1 1 2 hours uncover and simmer for 30 minutes add the capers and simmer uncovered for a further 10 minutes stir in the oregano serve with pasta

Nutritions of Beef And Red Wine Stew

calories: 456 729 calories
calories: 21 grams fat
calories: 6 grams saturated fat
calories: 8 grams carbohydrates
calories: 7 grams sugar
calories: n a
calories: 52 grams protein
calories: 155 milligrams cholesterol
calories: 389 77 milligrams sodium
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calories: nutritioninformation