Beef ‘Coq au Vin’ Stew

Name: Beef ‘Coq au Vin’ Stew
Yield: Serves Four
Cuisine: United Kingdom
Ingredients: 2 tablespoons plain flour; 2 cloves of garlic, crushed; salt and pepper; 200 g (7 oz) cubes of pancetta; 900 g (2 lb) diced stewing or braising steak; 1 sprig of thyme; 2 bay leaves; 2 large carrots, sliced; 1 tablespoon chopped parsley; 400 ml (14 fl oz) tin of beef consommé or stock; 1 bottle of red wine; 50 g (2 oz) butter; 1 tablespoon tomato purée; 225 g (8 oz) button mushrooms; 20 button onions, peeled

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Keeping it Simple

By Gary Rhodes

Published 2005

About

The classic coq au vin flavours of red wine, mushrooms, bacon and button onions all lend themselves to this beef stew, which looks like it has quite a frighteningly long list of ingredients, but actually requires little preparation.

Ingredients

900 g (2 lb) diced stewing or braising steak
salt and pepper
50

Europe
United Kingdom
Dinner
England

Method

Preheat the oven to 170°C/325°F/gas 3. Season the beef with salt and pepper. Heat a large casserole dish with the butter and once sizzling, fry the beef and pancetta until well coloured. Add the garlic, bay leaves, thyme, carrots, button onions and mushrooms.