Beef with red wine & carrots

Beef with red wine & carrots

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(48 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 (38)

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.

missycharlie's picture

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

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

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

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

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

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

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

lovetocook23's picture

Absolutely delicious!

pupsiecola's picture

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

woody44's picture

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

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

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

hardycat's picture

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

georgejamie's picture

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

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


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