Australian
The Frugal Foodie
From
The Frugal Foodie
season
2
episode
7
Pot Roast With Red Wine Gravy
With
Steph De Sousa
SERVES
4
Ingredients
1 kg Jindurra Station Gravy Beef
1 cup Precious Earth Shiraz
3 tbsp Remano Tomato Paste
1 tbsp Stonemill Crushed Garlic
2 tbsp Chefs' Cupboard Beef Flavour Stock Powder
2 tbsp White Mill Cornflour
3 cups water
2 sticks celery
6 carrots
1 kg baby potatoes
Salt and pepper
Olive Oil
Method
Preheat oven to 160C.
In an oven-safe pot, add the red wine, tomato paste, garlic, beef stock powder, corn flour and water. Whisk until combined.
Cut the celery into bite-size pieces and cut each carrot into four large pieces.
Add the celery and carrots to the pot first. Place the beef on top and arrange the baby potatoes around the beef.
Season the beef and potatoes with salt and pepper and drizzle with a little olive oil.
Pop the lid on and cook in the oven for 2.5 hours.
Remove from the oven, shred the beef and stir it through the gravy and vegetables. Serve hot.
Steph De Sousa
Steph De Sousa cooks as The Frugal Foodie, building recipes around what's already in the pantry and the produce nobody wants to throw out. Her style is straightforward and budget-aware without being austere: roast vegetable peelings, second-day rice, a freezer worked properly. She brings practical home rhythms to Savour and Wander.
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