It may be the end of winter, but that doesn't mean the cold weather is completely behind us! I opened a bottle of red on Sunday night and decided to create some wine infused cooking and what better than a savoury stew based on my family recipe?
Although I eat a lot of vegan and vegetarian food I eat meat occasionally to keep my iron and protein up. This recipe is a great way to serve red meat and is delicious on nutty brown rice or served with baked kumara (sweet potatoes).
Ingredients:
1 tsp coconut oil
500 grams of lean casserole steak
Handful of Gluten Free Baking Flour
2 Carrots
2 Stalks Celery
1/2 Cup Button Mushrooms
1/2 Cup Red Wine (I used Merlot because it was open)
1 teaspoon Marjoram
1 teaspoon Thyme
1 Sprig Rosemary
2 Bay Leaves
Black Pepper and Salt to Taste
Slice beef into bite size chunks and toss pieces in flour, coating thoroughly. Heat coconut oil in a large pan and brown the beef on high heat for 2-3 minutes. Place beef, sliced carrots, sliced celery and mushrooms in a slow cooker with a cup of water and the red wine. Add the herbs, salt and pepper - cooking on high for an hour, once simmering switch it to low for another 2-3 hours. Enjoy.
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