How to Prepare Award-winning 'V' steak and ginger wine hot pot

'V' steak and ginger wine hot pot.

Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, 'v' steak and ginger wine hot pot. It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

'V' steak and ginger wine hot pot is one of the most favored of current trending meals on earth. It is simple, it's quick, it tastes yummy. It's appreciated by millions daily. 'V' steak and ginger wine hot pot is something which I have loved my entire life. They're nice and they look wonderful.

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

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

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