Beef with red wine & carrots

Beef with red wine & carrots

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(48 ratings)

Prep: 35 mins Cook: 3 hrs, 30 mins

Easy

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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Ingredients

  • vegetable or sunflower oil, for frying
  • 1½ kg shin of beef or stewing beef, cut into cubes
    Beef

    Beef

    bee-f

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

  • 3 tbsp flour
    Flour

    Flour

    fl-ow-er

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

  • 2 large onions, sliced
    Onion

    Onion

    un-yun

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

  • 600g carrots, cut into batons
    Carrot

    Carrot

    ka-rot

    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

    Thyme

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

  • jacket potatoes or mash, to serve

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).

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Comments (38)

spikers's picture
4

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.

missycharlie's picture
5

So versatile and yummy.

feciko's picture

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

fatmasucdi's picture

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

gin1902's picture
5

The alcohol burns off when you cook it. So technically you don't consume any alcohol. Otherwise substitute it with more stock.

chrismcdonnell's picture
5

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
5

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
5

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
5

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
2

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

lovetocook23's picture
5

Absolutely delicious!

pupsiecola's picture
5

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

woody44's picture
5

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
5

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
5

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

hardycat's picture
5

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

georgejamie's picture
5

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
5

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

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