Recipe of Jamie Oliver 'V' steak and ginger wine hot pot

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, 'v' steak and ginger wine hot pot. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

'V' steak and ginger wine hot pot is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. 'V' steak and ginger wine hot pot is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can cook 'v' steak and ginger wine hot pot using 13 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make 'V' steak and ginger wine hot pot:

1. Make ready 250 grams (9oz) shallots
2. Get 1 kettle of boiling water, to cover the shallots
3. Prepare 1 tbsp plain flour
4. Prepare 500 grams (1lb 2oz ) lean stewing beef, cut it into large cubes …or buy it already diced
5. Prepare 1 low fat cooking spray
6. Prepare 2 garlic cloves, crushed
7. Take 2 large carrots, peeled and cut into thick pieces
8. Get 325 grams (11.1/2 oz) swede , peeled ane cut into thck pieces
9. Get 300 ml (10fl oz) ginger wine
10. Prepare 300 ml (10fl oz) beef stock
11. Make ready 2 tbsp tomato purèe
12. Get 2 bay leaves
13. Prepare 1 salt and freshly ground black pepper

Instructions to make 'V' steak and ginger wine hot pot:

1. 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.
2. 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.
3. 35 minutes to prepare and 2 hours to cook

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