Beef with red wine & carrots

Beef with red wine & carrots

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(46 ratings)

Prep: 35 mins Cook: 3 hrs, 30 mins


Makes 8 portions
Use this winter stew as a 'master recipe' - eat half, then use the rest in a pie or with pasta

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal443
  • fat21g
  • saturates6g
  • carbs16g
  • sugars11g
  • fibre3g
  • protein46g
  • salt0.69g
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  • vegetable or sunflower oil, for frying
  • 1½ kg shin of beef or stewing beef, cut into cubes



    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 3 tbsp flour



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 2 large onions, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 600g carrots, cut into batons



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 4 garlic cloves, crushed
  • glass red wine (about 175ml/6fl oz)
  • 850ml beef stock
  • 3 bay leaves
  • few thyme sprigs


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • jacket potatoes or mash, to serve


  1. Heat 1 tbsp oil in a large frying pan. Put the beef in a bowl, sprinkle with the flour and seasoning, then mix until well coated. Fry in batches, adding more oil if necessary, until everything is well browned. Transfer to a casserole dish.

  2. Add another tbsp oil to the pan and stir in the onion and carrots. Cover and gently cook for 10-12 mins until softened, then remove the lid and cook until just beginning to brown. Stir in the garlic and cook for 1 min more. Pour in the wine and stir well, letting it boil up for 1 min, then pour the whole mixture over the meat. Add the stock, bay leaves and thyme, bring to a simmer, then cover and gently simmer for 2½ hrs until the meat is very tender. If the sauce looks a bit thin, remove the lid and continue to cook until it thickens. Eat half now; chill or freeze the rest for later (see 'Goes well with' for ideas on using the rest of the stew).

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Comments (37)

Tyler_Durden's picture

Takes a fair old while to make, what with browning 1.5kg of beef and batoning 600g carrots but a good result. You'll need your largest Le Creuset for this one as well.

Jean Mead's picture

This has got to be one of the tastiest recipes i have ever made , yum yum

bbornagain2day's picture

Loved this served on mashed potatoes so tasty. The flour batching takes time but def worth the effort sealing in the flavour of the beef and a melt in the mouth result.
The Italian cottage pie with the 2nd half is in the oven now!

Yo-Lisa's picture

Wow. Highly impressed about the texture of all the ingredients. I didn't even opt for pricy beef, i got just regular beef from tescoo but my stew was well completed with luxurious taste. I cooked it for welcoming my friend back from Greece to England. One thing I feel sad about is somehow the handle of my casserole dish has been taken apart from the lid, while it was cooking inside of the oven. Apart from that, everything was Excellent!!

lucyw's picture

Good grief, this was absolutely delicious. Made it with pancetta and oregano (as was making the Italian Cottage Pie) would recommend adding this in as standard.

New favourite beef stew.

SamoodleDoodle's picture

I cooked this dish for dinner this evening and it was amazing! I served it with creamy mash, and it was to die for. I cooked it for less than 8 people, so I halved all of the ingredients and it worked perfectly.
I'm at University and this was just the winter-warmer dish I needed to make me feel like I was back at home for Sunday dinner. Would definitely cook this again!

sarahhockey86's picture

I love this dish, I cook it in a pressure cooker and it is just as nice, always turns out well.

Trudy99's picture

Lovely easy recipe. Had nice quality meat, threw in a few shallots as well and extra bay leaves and thyme. Turned it into Italian Cottage Pie so mixed in fried off bacon towards the end (if I'd read that recipe properly I would have just added the bacon at the start of stew). Will definitely do this again.

towersa's picture

Cooked this lovely dish for 10 people so increased the ingredients slightly. Went down very well with everyone, The meat just fell apart as it was so tender. Full of flavour too. Served with potato and parsnip mash and roasted courgettes, onions, leeks and dill.

eastbono's picture

Just had this for dinner. Reduced quantites by half as there were only 3 of us. Absolutely gorgeous. Just sorry I didnt do the full amount and have it tomorrow with pasta. Would definetly recommend.

janinechapman's picture

Fabulous recipe I add celery aswell & reduce the beef stock but add more wine!

gin1902's picture

That was lovely, I really recommend making this dish.
I even made the cottage pie and pasta dish from the stew which were fantastic. Once all the ingredients are prepared, it requires very little time! I will make this over and over again.

meganoneill's picture

I bought the best cuts of beef from my local Scottish butchers and the other ingredients were locally sourced as much as possible. This peasant dish is fit for a king. I plated up in old-timey white enamel tin dishes and sat back to enjoy the savoury goodness. Serve this at your next gathering of close friends and family who deserve such goodness! A total winner. (Tip: reduce stock at start or be prepared to reduce for an hour sans pot lid. I added sauteed chestnut mushrooms to absorb excess liquid.)

kathy535's picture

Beef was lovely and tender and it was vey easy to make. My only complaint was that it was a little bland although my husband thought it was great. I have the other half left to use later this week and think I'll try the pasta dish recommended.

ail4978's picture

Made this several times delicious flavour. So easy prepare Put on low heat and forget for a few hours

marijas's picture

Very good end result. Super tender meat, and tasty sauce. A bit laborious since you need to fry the beef in batches, that took quite some time. But well worth the effort. Today will be trying out the suggestion to use up the second half of it.

annberlin's picture

so simple and really tasty husband and M I L scoffed the lot served wit mash. Will certainly make again

calmisthestorm's picture


holspark's picture

i use pure red/white grape juice (non concentrate) rather than wine when i cook.

For me i found this too watery but i did make it in a slow cooker, will probably try to make it again properly, next time i'll use 2 stock pots rather than one. Excited to use the leftovers to make the italian cottage pie though!

spikers's picture

Lovely rich sauce with very tender beef - wonderful. Easy to make & the kitchen has a warm feel about it on a cold winter's night. I served with garlic mash & green beans.


Questions (2)

davestewart's picture

Why are there only 2 recipe steps? It just makes it harder to follow on an iPad that keeps going to sleep!

goodfoodteam's picture

Thank you for your feedback. We will pass your comment on to the team as this is a valid question for ipad users that we might be able to change in the future. 

Tips (1)

Piglet29's picture

Try adding 8 rashers of bacon to the onion and carrot in the frying pan..