Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, beef in red wine & shallott gravy served on sweet potato mash. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Beef in Red wine & shallott gravy served on sweet potato mash is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Beef in Red wine & shallott gravy served on sweet potato mash is something that I have loved my whole life. They’re nice and they look wonderful.
Beef skirt and shin are great value cuts, and become particularly delicious when slow-cooked in this one-pot dish - ideal for no-fuss family dinners. Pour in the wine and return the onions to the dish. Add the tomato purée and stock, stir and return to a simmer.
To begin with this recipe, we must prepare a few components. You can have beef in red wine & shallott gravy served on sweet potato mash using 14 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Beef in Red wine & shallott gravy served on sweet potato mash:
- Make ready 1 packages British cassarole beef
- Make ready 1 medium sweet potato
- Make ready 2 medium potato
- Prepare 2 shallotts
- Make ready 1 red onion
- Take 1 brown onion
- Get 2 clove garlic
- Prepare 1 stock beef
- Make ready 2 tbsp brown sugar
- Get 1 tsp brown sauce
- Get 1 tsp tomato ketchup
- Get 1/2 cup red wine
- Prepare 3 pinch salt, pepper, parsley, thyme, ginger & paprika
- Prepare 1 tsp bovril
Beef has a stronger deeper flavour than chicken so will be more suited to. This beef tenderloin with a rich red wine sauce is a true show-stopper. Nothing says holiday dinner like a show-stopping roast, and I love this combination of sear-roasted beef tenderloin with a deeply flavored red wine sauce. Then, stir in the red wine and beef broth.
Instructions to make Beef in Red wine & shallott gravy served on sweet potato mash:
- preheat oven at gas mark 6. place beef in cassarole dish & add red wine. soak the beef for 10 mins.
- chop shallotts, red & brown onions & add to the beef, place in the oven for 15 mins. (this will seal the beef)
- add all the herbs & spices, salt & pepper to the beef & stir well. then add the bovril.
- once its been in the oven for a further 10 mins, add your beef stock. put the lid on & place in the centre of the oven for approx 3.5 hours.
- cut & peel the potatos & add pinch of salt to the water & boil for 30 mins.
- the beef will have been in the oven for 4 hours. take out leaving the lid on & rest for 8 minutes. this will give you time to prepare your potatos.
- mash potatos adding 1 teaspoon butter & 2 pinch of sea salt. then serve up!
Stir until the liquid comes to a boil and thickens very slightly. The sauce will continue to thicken as water evaporates during cooking. If the sauce becomes too thick. This hearty casserole packed with delicious beef, shallots and wine is the perfect comfort food on a chilly day. Try our beef and red wine casserole for the ultimate beef stew with red wine to serve the whole family.
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