Beef with red wine & carrots

Beef with red wine & carrots

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

Difficulty and servings

Easy

Makes 8 portions

Preparation and cooking times

Preparation time

Prep 35 mins

Cook time

Cook 3 hrs 30 mins

Freezable

Method

  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).

Per serving

443 kcalories, protein 46g, carbohydrate 16g, fat 21 g, saturated fat 6g, fibre 3g, sugar 11g, salt 0.69 g

Recipe from Good Food magazine, March 2010.

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Latest comments and suggestions

Results 1-20

  • Binder photo Martin Papworth

    2010-03-03 19:39:16.112547

    Martin Papworth rated this recipe

    3 stars

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  • Binder photo VanDelfin

    2010-03-08 22:04:19.397297

    VanDelfin rated this recipe

    5 stars

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  • Binder photo Beth

    2010-03-22 09:15:08.213801

    Beth rated this recipe

    5 stars

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  • Binder photo Helen LJ

    2010-03-31 18:47:22.800602

    Helen LJ rated and commented on this recipe

    5 stars

    A very tasty stew recipe on its own, and surprisingly easy to convert into a pasta sauce, too.

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  • Binder photo Angela

    2010-05-01 14:39:08.098926

    Angela rated and commented on this recipe

    5 stars

    This is now my husbands favourite dinner & very simple to make. The leftovers made a very tasty pie the following week too.....bonus

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  • Binder photo stephd

    2010-05-09 12:04:35.436208

    stephd rated and commented on this recipe

    5 stars

    Very easy to make and my guests loved it... no left overs!

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  • Binder photo lou

    2010-05-31 15:07:52.521957

    lou rated and commented on this recipe

    5 stars

    this is delicious. quite time consuming but very easy and very tasty. the whole family love it.

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  • Binder photo Louisa

    2010-06-29 19:46:30.005328

    Louisa rated and commented on this recipe

    5 stars

    I made this yesterday and had to go to work. There was none left when I got back!! My 2 young boys and dad loved it!! I had to substitute the red wine for a good ale as I didn't have any wine in and I used Rosemary instead of Bay leaves as I had run out of these too! Great success though.

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  • Binder photo kittiekat

    2010-08-21 16:33:19.14777

    kittiekat rated this recipe

    5 stars

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  • Binder photo Sammyc

    2010-09-27 22:53:42.532783

    Sammyc rated this recipe

    5 stars

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  • Binder photo Lisa Woodward

    2010-11-16 15:09:52.596302

    Lisa Woodward rated and commented on this recipe

    5 stars

    I decided to make this in a slow cooker, it was really simple and delicious, the whole family enjoyed it with creamy mash, also added some herby dumplings!!

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  • Binder photo pupsiecola

    2011-01-05 20:43:05.545524

    pupsiecola rated and commented on this recipe

    5 stars

    Delicious. Went down a treat with my husband and two young sons! Wll be making this again!

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  • Binder photo Ed

    2011-03-09 21:06:38.476831

    Ed rated and commented on this recipe

    5 stars

    Absolutely delicious!

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  • Binder photo skywriting

    2011-05-21 06:47:20.865067

    skywriting rated and commented on this recipe

    2 stars

    This was disappointingly short on flavour, despite me using expensive rich beef stock. It just didn't taste of very much.

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  • Binder photo lucy

    2011-06-23 11:48:26.672763

    lucy rated and commented on this recipe

    5 stars

    i turn this into a one pot super by cooking it with potatos as well as carrots served with crusty bread. saves on the washing up!

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  • Binder photo applepiejo

    2011-07-26 07:58:41.848901

    applepiejo rated and commented on this recipe

    5 stars

    Wonderful. Always add more garlic and red wine, good old oxo cube and a touch of mushroom ketchup. . In oven for 4 hours at 140 degrees. Really concentrated flavours. Then assenbled as a 'Hotpot' with cooked, sliced potatoes on the top. Baked for a futher 40 minutes. Intended to make double quantity so I could make the Italian cottage pie later in the week. But none left.

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  • Binder photo Keirin

    2011-09-23 10:56:50.718014

    Keirin rated and commented on this recipe

    5 stars

    Deliciously rich on flavour! It's not much work, just 20 min prep and leaving it on the stove to simmer for atleast two hours. I seasoned the meat with plenty of pepper and flaked salt.

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  • Binder photo Chris McDonnell

    2011-10-20 20:18:42.939131

    Chris McDonnell rated and commented on this recipe

    5 stars

    Lovely winter warmer! Added a few potatoes and some baby button mushrooms and simmered for a few hours. Enjoyed by the whole family!

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  • Binder photo fat81

    2011-11-14 11:16:52.420046

    fat81 commented on this recipe

    sorry can you tell me what to substitute the red wine? we don't add any alcohol.

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  • Binder photo feciko

    2011-11-22 14:35:07.854845

    feciko commented on this recipe

    Trying it out today for 8 people, let you know what they think ....

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Difficulty and servings

Easy

Makes 8 portions

Preparation and cooking times

Preparation time

Prep 35 mins

Cook time

Cook 3 hrs 30 mins

Freezable

Ingredients

  • vegetable or sunflower oil , for frying
  • 1½kg shin of beef or stewing beef, cut into cubes
  • 3 tbsp flour
  • 2 large onions , sliced
  • 600g carrots , cut into batons
  • 4 garlic cloves , crushed
  • glass red wine (about 175ml/6fl oz)
  • 850ml beef stock
  • 3 bay leaves
  • few thyme sprigs
  • jacket potatoes or mash, to serve
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Per serving

443 kcalories, protein 46g, carbohydrate 16g, fat 21 g, saturated fat 6g, fibre 3g, sugar 11g, salt 0.69 g

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