Beef Braised in Red Wine with Quinoa

Tried this delicious braised beef in Red Wine a Tuscan Recipe Favorite. This dish is healthy, tasty and nutritious and will be a hit at any family dinner.

• 3 tbsp olive oil
• 2 onions, finely chopped
• 2 garlic cloves, chopped
• 2lb 4oz/1kg stewing steak, cut into thick strips
• 2 tbsp all-purpose flour
• 1 1/4 cups good-quality red wine such as Chianti
• 2 fresh sage sprigs
• scant 1 cup beef or vegetable stock
• 1 tbsp tomato paste
• salt and pepper
• 1 tbsp finely chopped fresh flat-leaf parsley, to garnish
• Quinoa to serve with

Preheat the oven t 300F. Heat 1 tablespoon of the oil in a large skillet, then add the onions and garlic and cook over medium heat, stirring frequently, for 6-8 minutes, or until softened and browned. remove with a slotted spoon and transfer to a casserole.

Heat the remaining oil in the skillet, then add the steak strips and cook over high heat, stirring, for 3-4 minutes, or until browned all over. Sprinkle in the flour and stir well to prevent lumps. Season well with salt and pepper. Reduce the heat to medium, then pour in the wine, stirring constantly, and bring to a boil, continuing to stir constantly.

Carefully turn the contents of the skillet into the casserole. Add the sage, stock, and tomato paste, then cover and cook in the center of the preheated oven for 2 1/2 – 3 hours.

Remove from the oven and discard the sage, then taste and adjust the seasoning if necessary. serve immediately, sprinkled with the parsley, with quinoa.