Braised beef in red wine
Ingredients
- 1.5kg (3-31⁄2lb) topside of beef
- 2 tbsp. olive oil
- 1 large onion, chopped
- 2 celery sticks, chopped
- 20 g pack porcini mushrooms, soaked in 50ml (2fl oz) boiling water and roughly chopped
- 2 garlic cloves, crushed
- 50 g (2oz) sun-dried tomatoes, chopped
- 4 level tbsp tomato purée
- 300 mL (1⁄2 pint) red wine
- 450 mL (3⁄4 pint) beef stock
- 4 sprigs of fresh rosemary, plus extra to garnish
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