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Beef in port

On Boxing Day I entertained the entire Bedford clan for lunch. I cooked three main courses, which I will detail over the next week or so: one meat, one chicken and one vegetarian. The first is the really simple and very tasty beef in port. Like all the best casseroles, the quantities are approximate, so just use what you have.

500g braising beef

Port – about half a bottle

5 shallots

1 stick of celery, finely chopped

2 tbsp tomato ketchup

150g  button mushrooms

3 branches of fresh thyme

Worcester sauce to taste

1. Dust the meat in seasoned flour, shaking off any excess. Brown the meat in batches in olive oil.
2. Reduce the heat and add the onion and celery to the pan and soften before returning the beef to the pan.
3. Add the port and cook uncovered on a high heat for a few minutes. Add the ketchup and some salt and pepper.
4. Transfer to an ovenproof dish if necessary and place in the oven at 170 oC for 2 hours.
5. Add the mushrooms and cook for a further 30 minutes.
6. Remove thyme and serve with mashed potatoes.

Related posts:

1. Dish of the week: beef bourguignon
2. Got a beef with the supermarkets?
3. Dish of the week: curried chicken kebabs