Try our delicious Beef Cacciatore with Estéanna Cabernet Franc, Cabernet Sauvignon, Petit Verdot
3kg stewing beef of your choice (we used shin)
1 large onion, large chunks
1 red pepper, large chunks
2 carrot, large chunks
1 pack button mushrooms, whole
1 pack black pitted olives
5 anchovy fillets
50g tomato paste
2 small tins chopped tomatoes
250ml Rietvallei Cabernet Sauvignon
3 cloves garlic, sliced
500ml beef stock
3 large sprigs thyme
1 tsp dried oregano
Salt and pepper to taste
- Brown the beef in a pan with olive oil or use fatty beef and render the fat.
- Add the onions and fry until golden brown, then add the carrots and the the red wine to de glaze the pan, add the garlic, anchovy, peppers, mushrooms, stocks, tomato paste, olives and herbs to the pot. Cook for 5min.
- Now add the tinned tomatoes and bring to the boil. Place the pot withmlid, or place in an oven proof dish with foil on 160 deg for about 3 hours depending on the meat used. Check every hour for iquid. Make sure the meat is nice and tender. If need be reduce the liquid by removing the lid or on the stove top until the sauce gets nice and thick.
- Check the seasoning and serve on cooked baby potatoes, rice or any starch of your choice.