Beef with red wine & carrots

Beef with red wine & carrots

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(37 ratings)

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Cooking time

Prep: 35 mins Cook: 3 hrs, 30 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
443
protein
46g
carbs
16g
fat
21g
saturates
6g
fibre
3g
sugar
11g
salt
0.69g

Ingredients

  • vegetable or sunflower oil, for frying
  • 1½ kg 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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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).

Recipe from Good Food magazine, March 2010

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Comments

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

solarcorona's picture
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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.

applepiejo's picture
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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.

lucyandlu's picture
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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!

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

lovetocook23's picture
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Absolutely delicious!

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

woody44's picture
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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!!

louisahay's picture
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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.

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

hardycat's picture
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Very easy to make and my guests loved it... no left overs!

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

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

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