Braised Beef with Red Wine
This recipe was served on board the P&O Ferry St. Clair from Aberdeen to Orkney/Shetland through the 1980s-90s. Recipe from David Leybourne.
Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Servings: 4 servings
- 2 tbsp sunflower oil
- 30 grams plain flour
- 4 6-8 oz braising steak fat trimmed
- 200 ml red wine
- 300 grams white mushrooms quartered
- 2 onions
- salt to taste
- 1 tsp whole peppercorns
- 2 tsp Worcestershire sauce
- 1 tsp English mustard
- 500 ml beef stock
- 1 bouquet garni or a few fresh thyme sprigs
- 8 tsp Bisto Original gravy powder to thicken
Preheat oven to 170 C/ 150 C fan.
Heat oil in a skillet over a medium-high heat.
Coat beef in the flour and seal on both sides in the oil and place into a deep casserole dish.
Half and finely slice one of the onions, and finely chop the other. Layer over the onions and the mushrooms.
Mix the beef stock, wine, peppercorns, Worcestershire sauce and mustard in a jug and pour over the top. The liquid must cover the beef; add more boiling water if needed.
Seal with dish with a few layers of aluminium foil and bake in the centre of the oven for 3 hours.
Drain the liquid from the dish and thicken with Bisto to make the gravy. Return the gravy to the dish and cook for a further 15-20 minutes.
Serve with roast potatoes and seasonal vegetables. Leftovers reheat very well, simply wrap in foil again and bake in the oven for 30-45 minutes.