Braised beef with red wine and beetroot

Name: Braised beef with red wine and beetroot
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Beef
Ingredients: 30.00 ml oil; 2.00 onion sliced; 500.00 g tenderised steak cut into four; 125.00 ml stock beef; 250.00 ml wine red; 4.00 beetroot baby, peeled, halved, coked

4 servings Prep: 15 mins, Cooking: 25 mins

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Beef

By Food24 November 03 2009

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Ingredients (6)

30.00 ml	oil
2.00	onion — sliced
500.00 g	tenderised steak — cut into four
125.00 ml	stock — beef
250.00 ml	wine — red
4.00	beetroot — baby, peeled, halved, coked

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Method:

Heat the oil in a large frying panand saut&eacute 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.
VARIATION
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.