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Braised beef with red wine
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An easy crowd-pleaser, one-pot cooking and at £2.55 per serving
Drizzle 1 tbsp of balsamic vinegar in at the end of cooking to add extra rich flavour. Try adding
in a 250g pack chestnut mushrooms, halved, for
the last half hour.
Reward your patience with a slowly savoured glass
of red – perhaps from the bottle that’s already
opened for cooking?
Typical values per serving:
This recipe was first published in October 2009.