Beef in Red Wine and Brie

A rich and delicious recipe.
The beef is cooked for quite a long time, so cheaper cuts can be used,
and the brie can be as old as you like
- the recipe came about from wondering what to do with some overripe brie!

Ingredients - Sauce
1 onion, chopped
2-3 cloves garlic, finely chopped
1 carrot, chopped
2oz mushrooms, sliced
2oz red/green peppers
1/2 tin tomato soup
1/4 pint beef stock
1/8 pint red wine (Italian)
2-3oz Brie cheese, in any condition - the older the better!
1 slice ham
1 slice German garlic sausage
dash Tabasco
olive oil for frying

Sauce:
Fry onions and garlic in oil until soft. Add peppers and carrot. Add chopped ham and garlic sausage, mushrooms and Tabasco. Cook for 3-4 minutes. Add tomato soup, stock, and red wine, bring to the boil and simmer for 2-3 minutes. Add the peeled Brie, cover and simmer for 15-20 minutes.

Ingredients - meat
Two steaks OR 8oz stewing beef, cubed
1/4 pint red wine
2tsp herbs de Provence
1/2 tsp paprika
dash Tabasco
olive oil for frying

Fry meat in oil with herbs, Tabasco and paprika. Add red wine, cover and simmer for 15-20 minutes. Drain off any remaining liquid and add to the sauce. Add the meat to the sauce and serve with plain boiled rice.