Simple Way to Make Speedy 'V' steak and ginger wine hot pot
by Cody Glover
Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, 'v' steak and ginger wine hot pot. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
'V' steak and ginger wine hot pot is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. 'V' steak and ginger wine hot pot is something which I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can cook 'v' steak and ginger wine hot pot using 13 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make 'V' steak and ginger wine hot pot:
Make ready 250 grams (9oz) shallots
Prepare 1 kettle of boiling water, to cover the shallots
Prepare 1 tbsp plain flour
Prepare 500 grams (1lb 2oz ) lean stewing beef, cut it into large cubes …or buy it already diced
Prepare 1 low fat cooking spray
Prepare 2 garlic cloves, crushed
Make ready 2 large carrots, peeled and cut into thick pieces
Make ready 325 grams (11.1/2 oz) swede , peeled ane cut into thck pieces
Prepare 300 ml (10fl oz) ginger wine
Make ready 300 ml (10fl oz) beef stock
Prepare 2 tbsp tomato purèe
Make ready 2 bay leaves
Make ready 1 salt and freshly ground black pepper
Instructions to make 'V' steak and ginger wine hot pot:
preheat oven to gas mark 4/180c / fan oven 160c. Put the shallots in a bowl and cover with boiling water ( this makes them easier to peel) set aside …….:..meanwhile put the flour on a plate and cover the flour ……I put it in a plastic bag added the meat and shook it coating the meat, shake of excess.heat a lidded flame and ovenproof casserole dish and spray with cooking spray. cook the beef for 5 mins, turning until brown all over. you may need to do this in batches. Remove and set aside.
Drain the shallots and peel and trim. heat the casserole dish again and add the shallots , garlic, carrots and swede. cook gently for 5-8 mins until starting to brown. Return the beef to the pan and pour in the ginger wine, beef stock, tomato purèe and bay leaves. Bring to the boil, cover and cook in the oven for two hours until tender and the juice has reduced and thickened. Remove the bay leaves, check the seasoning and serve.
35 minutes to prepare and 2 hours to cook
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