Braised Beef in Red Wine

Feather steak, also known as blade, comes from around the shoulders of the cow. It is great used as an alternative to Sirloin. It has a nice amount of marbled fat running through it that keeps the meat juicy and succulent during cooking.

25 mins Prep Time
25 mins Prep Time
  • Pre-heat the oven to 170°C, 325°F, Gas Mark 3.

  • Heat 1 tbs of the oil in a large casserole dish over a high heat. Season the beef steaks with Salt and Pepper and brown on both sides, remove and then set aside.

  • Add the carrots and shallots to the casserole dish and fry until they begin to brown, remove from the pan.

  • Add the butter and stir until melted. Stir in the flour to form a roux and cook for around 5 minutes until it begins to brown.

  • Gradually add the wine to the pan and simmer for 5 minutes to cook off the alcohol. Return the beef steaks, vegetables and remaining ingredients, reserving the mushrooms, to the pan. Cover with a lid and place in the oven for 2 hours, by which time the meat should be tender.

  • When ready to serve, heat the remaining oil in a frying pan and fry the mushrooms for 3-4 minutes until cooked through. Serve the beef steaks with the vegetables and sauce, topped with the mushrooms.

  • Delicious with creamy mashed potato.