Name: Slow-Cooked Beef in Red Wine recipe
Prep time: 30 min
Cook time: 205 min
Total time: 235 min
Yield: 8
Ingredients: 1 1/2 kg beef bolar blade; 1 cup red wine; 2 cup water; 4.00 tsp beef stock (powder); 2 tsp mustard powder; 2 tbs Worcestershire sauce; 2 tbs tomato paste; 6 bay leaf; 8 cloves garlic; 8 shallots; 1 tbs olive oil; 25 g unsalted butter; 2 tbs cornflour; 1/2 cup water; 1 tsp salt and pepper

by Backseat Cook Last updated on 04/11/2025

A slow cooked roast beef for maximum tenderness in a red wine and garlic sauce.

- Backseat Cook

Ingredients

1 1/2 kg beef bolar blade
1 cup red wine
2 cup water
2 tsp beef stock (powder)
2 tsp mustard powder
2 tbs Worcestershire sauce
2 tbs tomato paste
6 bay leaf
8 cloves garlic
8 shallots
1 tbs olive oil
25 g unsalted butter
2 tbs cornflour
2 tsp beef stock (powder)
1/2 cup water
1 tsp salt and pepper

Method

Step 1

Rub beef all over with salt and pepper.
Step 2

Heat a heavy based roasting pan over a medium heat on cooktop. Add olive oil and butter to pan.
Step 3

Brown meat well on all sides. Remove from pan.
Step 4

Place peeled garlic and shallots in pan and cook, stirring occasionally, for 4-5 minutes. Place beef back in pan on top of garlic and shallots.
Step 5

Mix together beef stock powder, red wine, Worcestershire sauce, tomato paste, mustard powder and water. Pour over beef into pan. Place bay leaves in pan.
Step 6

Place lid on roaster, ensuring a tight fit. Alternatively, cover top of pan tightly with several layers of foil.
Step 7

Bake at 150C for 3 hours. Remove meat from pan and set aside.
Step 8

Mix together extra beef stock powder, cornflour and extra water. Add to pan juices and cook over a medium heat, stirring until thickened.
Step 9

Remove bay leaves. Spoon over meat and serve.