Braised beef with red wine and beetroot

Recipe from: 8/1/2004 12:00:00 AM

Ingredients 6
Servings 1
Minutes 15 minutes


Serving Change
  • 30
  • 2
    onions, sliced
  • 500
    tenderised steak, cut into four
  • 125
    beef stock
  • 250
    red wine
  • 4
    baby beetroot, peeled, halved and cooked


15 minutes
Heat the oil in a large frying panand sauté the onion for two minutes. Add the steak and brown.
Pour over the stock and red wine, and simmer for 10 minutes, then add the beetroot and simmer for a further 10 minutes.
Serve on a bed of couscous garnished with freshly chopped parsley.
Cut the steak into thin strips. Once the steak has cooked and the sauce has reduced and thickened, serve in a flour tortilla wrap or in pita bread.

Beetroot has a robust colour and is especially tasty when cooked with red wine. Try this braised beef dish served on mashed potatoes. You can replace the red wine with berry juice.


Read more on: beef  |  sauté


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