Beef in Port Wine


1kg cubed best stewing beef (rump steak if you prefer)
175g of diced onions
50ml of port
150ml of red wine
1 crushed clove of garlic
1/2 teaspoon of ground mace
1 bay leaf
2 teaspoons of dried mixed herbs
300ml of beef stock
225g of chopped mushrooms
Cornflour to thicken approx 2 tablespoons
2 large Tomatoes diced

Take a large casserole that can be put on the heat and in the oven, place all the ingredients, except the cornflour, in the pan and mixed together, heat gently, then place in the oven, a moderate oven for approx 2/2.5 hours, if you use rump steak you will only need to cook for 1 and a half hours.

Before serving thicken with corn flour and add salt and pepper to taste.

Privacy Preference Center

Site function cookies

Determining if you are logged in or not
Remembering your search settings
Allowing you to add comments to our site
There is no way to prevent these cookies being set other than to not use our site.

Session cookies, Remember cookie settings

Google Analytics

Details of the cookies used and how to opt out can be found in our detailed Privacy Policy

Google Analytics