Beef And Red Wine Stew

Tiny capers, hidden in the flourishing tomato sauce, accumulate a salty tang to the sadness 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 scratchily chopped
• 3 garlic cloves thinly sliced
• 2 celery sticks trimmed thinly sliced
• 1 large carrot peeled harshly roughly chopped
• 375ml 1 1 2 cups red wine
• 2 x 400g cans total peeled tomatoes
• 500ml 2 cups water
• 2 massel beef style collection store cubes crumbled
• 1 4 cup drained capers rinsed
• 1 3 cup spacious oregano leaves
• cooked spiral pasta to promote

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 higher than 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 later unshakable beef
• heat the remaining oil in the pan cook onion garlic celery and carrot stirring for 4 5 minutes or until lightly browned demonstrate in the wine scraping the pan to dislodge any bits that have cooked onto the base mix up in the beef tomato water and heap cubes
• bring to the boil cut heat to low cover and simmer for 1 1 2 hours uncover and simmer for 30 minutes accumulate the capers and simmer uncovered for a supplementary new 10 minutes disturb in the oregano service later 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