Mulled wine braised beef recipe
Created by Niyi Obafemi-Olopade
Impress your guests this Christmas with Niyi Obafemi-Olopade's mulled wine braised beef. Slow cook your beef for 2 hours with spices and red wine until it's tender and pulls apart. Serve with buttery mash and cabbage - merry Christmas!
See method- Serves 6
- Takes 2 hrs 30 mins
- 580 calories / serving
Ingredients
- 1 x 600g pack Tesco lean diced beef
- 1 tbsp paprika
- 1 tbsp vegetable oil
- 2 tbsp tomato purée
- 1 cinnamon stick
- 2 star anise
- ½ tsp ground nutmeg
- 5 medium carrots, peeled and cut into chunky 1cm pieces
- 5 celery sticks, cut into chunky 1cm pieces
- 750ml bottle of red wine
- ½ orange
- 1 beef stock cube, made up to 150ml
- 3 sprigs of thyme
- 250g chestnut mushrooms, sliced
- 1.25kg Maris Piper potatoes, peeled and roughly chopped
- 50g butter
- 50-75ml milk
- steamed savoy cabbage, to serve
Each serving contains
- Energy
- 2430kJ 580.0kcal
- Fat
- 18g
- Saturates
- 7g
- Salt
- 1.1g
- Sugars
- 13g
of the Reference intake
Carbohydrate 46.1gProtein 29.2gFibre 10.8g
Method
- Season the beef with salt and the paprika. Heat the oil in a casserole pan (with a lid) over a medium-high heat. Add the beef and fry for 7 mins or until golden brown and crispy. Transfer the beef to a separate dish and set aside.
- Put the tomato purée to the pan and fry for 1 min until darker in colour, then add the cinnamon, star anise and nutmeg. Cook this for 1 min more. Add the carrots and celery and cook for 3-5 mins, then return the beef to the pan. Add the wine and bring to a boil. Add the stock, stir and reduce the heat to low; stir in the orange half and thyme. Place the lid on the pan and leave to cook for 2 hrs, stirring occasionally, or until the beef is tender and pulls apart easily. Add the mushrooms to the pan for the final half an hour of cooking.
- Once tender, check the sauce. If it’s too runny, increase the heat and reduce the liquid to a glossy sauce that coats the beef. Take off the heat and remove the whole spices, orange and thyme.
- Meanwhile, bring a pan of water to the boil, add the potatoes and cook for 15-20 mins until a knife passes easily through. Drain, leave to steam-dry for 1 min, then return to the pan with the butter and mash until smooth. Fold through enough milk to get a smooth, fluffy consistency.
- Serve the mulled wine beef with the mash and steamed cabbage.
- Tip: If the stew looks a little thin, mix 2 tbsp of cornflour with 2 tbsp cold water and add to the stew towards the end of cooking to thicken.
- See more Alternative Christmas main ideas
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
