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Beef in 'Barolo'

Method

  • Marinate the steak in the wine overnight, turning 2 or 3 times. 
  • The next day, drain the beef, reserving the wine, and dry it with good quality kitchen paper towels. 
  • Heat a thin layer of oil in a heavy-bottomed casserole (or pot) until smoking. Add the beef, seal all over and then remove. 
  • Add a little extra oil to the casserole, if needed and gently sauté the garlic, onions, carrots and celery until tender.
  • Then add the rosemary and bay leaves with the beef and any juices. Season generously and pour in enough of the reserved wine to come up a quarter of the way. Cover tightly, turn the heat right down and gently simmer for at least 3 hours, until the beef is very tender, turning once. 
  • When ready, remove the beef to rest, before slicing, and reduce the sauce if needed. 
  • Serve on a bed of mash with your favourite vegies on the side.

Ingredients

  • 2.8 kg piece of lean stewing steak, rolled
  • 350 ml good quality red wine
  • olive oil
  • 2 garlic cloves, crushed
  • 2 large onions, diced
  • 2 medium carrots, sliced
  • 2 celery stalks, sliced
  • 1 tbsp chopped fresh rosemary
  • 2-3 bay leaves
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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