1. Beef -
Any slow cooking cut of beef will work. Chuck is my favourite from a texture and fat % point. Brisket and gravy beef will also work great.
2. Red wine
adds to the depth of flavour of the sauce. Use a good value full bodied red wine, like cabaret sauvignon or merlot. Shiraz is ok too. No need to use expensive wine for slow cooked recipes like this (and the New York Times agrees
). Use discount end of bin specials. Pinots not suitable, too light.
99% of the alcohol in the red wine evaporates during cooking. The sauce does not taste winey at all, it completely transforms.
If you can't consume alcohol, substitute with more beef broth and 2 tsp brown sugar.
3. Other Cooking Methods:
Cover and bake for 2 1/2 hours at 150C / 300F. Remove lid then return to oven for a further 30 - 45 minutes to reduce sauce.- SLOW COOKER:
Reduce beef broth by 1 cup. After you finish step 7, transfer everything into the slow cooker. Add splash of water into pot, bring to simmer, scraping the bottom of the pot, then tip it all into the slow cooker. Add remaining ingredients, per recipe. Cook on low for 8 hours. Remove lid and let it rest for 15 minutes before serving, stirring every now and then (the sauce will thicken slightly).- PRESSURE COOKER:
Follow slow cooker instructions, except cook on HIGH for 40 minutes. - INSTANT POT*:
Follow steps 1 to 7 of the recipe using the sauté function, then proceed with either the Slow Cooker or Pressure Cooker function. Simmer with the lid off at the end if you want to thicken the sauce slightly.
4. Other serving suggestions:
with warm crusty bread for dunking (try this easy rustic no-yeast Irish Bread
), polenta, rice, cauliflower mash (low carb option), or other mashed root vegetables (carrot, parsnip, pumpkin, sweet potato).
5. STORAGE / LEFTOVERS -
Refrigerate or freeze, then thaw before reheating on the stove or microwave. Tastes even better the next day because the flavours develop even more.
per serving, assuming 6 servings. I like to trim excess fat from the beef but this is not factored into the nutrition. Stew only - not mashed potato.