Beef Stewed in Santa Helena Cabernet Sauvignon
Ingredients
- 700g tenderloin sirloin, top side or chuck
- 5 tbsp butter
- 1 garlic clove, minced
- 3 tbsp flour
- 1 tbsp fresh parsley, chopped
- 1/4 cup Santa Helena Cabernet Sauvignon
- 150g tomatoes, peeled, pitted and chopped
- 1/2 cup beef stock
- 1/2 tsp paprika
- 1 tsp oregano
- 2 tsp capers
- 2 tsp grated lemon peel, without the white part
- 1/2 tsp salt
- 1/2 tsp ground black pepper
Method
- Cut the meat into thick pieces.
- Heat the butter in a large pan.
- Add the meat and garlic. Keep over fire until brown.
- Sprinkle with flour and continue cooking over low heat for 3 minutes.
- Add the remaining ingredients, cover and keep over a low flame for thirty minutes. Serve hot.