Red Wine and Mixed Spiced Beef Stew

Beef is a staple for most British meat lovers, from pies to the traditional Sunday roast. Try something new and swap your typical beef stew for our red wine and mixed spiced stew! It makes a great midweek dish or will impress your friends at dinner parties.

Share on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someone
  • Prep Time: 1h
  • Cook Time: 18h
  • Total Time: 19h
  • Serves: 4 People
  • Category:

Ingredients

  • 500 grams Skirt Steak (Chunks)
  • 250 grams Kidney Beans (Drained)
  • 1 Swede (Chopped Small)
  • 4 Carrots (Chopped Finely)
  • 4 Parsnips (Chopped Small)
  • 1 White Onion (Diced)
  • 230 millilitres Red Wine
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Tumeric
  • 1/2 teaspoon Dried Ginger
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Paprika
  • 4 Beef Stock Cubes
  • 500 grams Skirt Steak (Chunks)
  • 100 millilitres Hot Water
  • 250 grams Kidney Beans (Drained)
  • 1 Swede (Chopped Small)
  • 4 Carrots (Chopped Finely)
  • 4 Parsnips (Chopped Small)
  • 1 White Onion (Diced)
  • 230 millilitres Red Wine
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Tumeric
  • 1/2 teaspoon Dried Ginger
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Paprika
  • 4 Beef Stock Cubes
  • 100 millilitres Hot Water

Instructions

  1. Set the water bath to 55˚C.
  2. Set the water bath to 55˚C.
  3. Place the beef chunks into your vacuum bags. You may need two or three, depending on what sized bags you have.
  4. Place the beef chunks into your vacuum bags. You may need two or three, depending on what sized bags you have.
  5. Vacuum seal the pouches. Place the pouches in the water bath and set the timer for 18 hours.
  6. Vacuum seal the pouches. Place the pouches in the water bath and set the timer for 18 hours.
  7. Using the immersion grid will ensure that the pouches are immersed under water at all times.
  8. Using the immersion grid will ensure that the pouches are immersed under water at all times.
  9. When the beef has an hour left to cook, put the chopped vegetables into a saucepan and boil until soft.
  10. When the beef has an hour left to cook, put the chopped vegetables into a saucepan and boil until soft.
  11. Prepare the sauce while the vegetables are boiling. Do this by mixing the water, stock and wine together in a large pan and add all of the seasoning. Mix together on a low heat for 5 minutes and then add the drained kidney beans and stir well.
  12. Prepare the sauce while the vegetables are boiling. Do this by mixing the water, stock and wine together in a large pan and add all of the seasoning. Mix together on a low heat for 5 minutes and then add the drained kidney beans and stir well.
  13. When the vegetables are cooked, drain them and then add to the sauce mixture.
  14. When the vegetables are cooked, drain them and then add to the sauce mixture.
  15. Once the beef is cooked, remove from the water bath and open pouches. Add to the pan with the sauce and vegetables.
  16. Once the beef is cooked, remove from the water bath and open pouches. Add to the pan with the sauce and vegetables.
  17. Once the stew is mixed together and piping hot, serve between four bowls.
  18. Once the stew is mixed together and piping hot, serve between four bowls.