Beef with red wine & carrots

Beef with red wine & carrots

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(50 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, questions and tips

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Ianswife
5th Jun, 2017
5.05
Wow , absolutely fantastic. Demolished by all 6 , they even had seconds . Highly recommended.
snailsnail
17th Nov, 2016
5.05
Really delicious recipe. It does take a while, but most of that is just waiting. I changed the proportions a little - I think it does will with more carrots (1kg) and I added 2 tsp of harissa with the stock to give it a bit of added zing. Gorgeous.
Tyler_Durden
14th Feb, 2016
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
28th Feb, 2015
5.05
This has got to be one of the tastiest recipes i have ever made , yum yum
bbornagain2day
10th Nov, 2014
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
Yo-Lisa
9th Nov, 2014
5.05
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
1st Feb, 2014
5.05
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
26th Jan, 2014
5.05
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
5th Jan, 2014
I love this dish, I cook it in a pressure cooker and it is just as nice, always turns out well.
Trudy99
5th Dec, 2013
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.

Pages

Gingerdesire
13th Aug, 2017
Can you use the slow cooker for this one?
goodfoodteam's picture
goodfoodteam
17th Aug, 2017
Thanks for your question. Yes, you could make this in a slow cooker. We'd suggest following the recipe up to the point where you've cooked the garlic and then transferring everything to the slow cooker. For tips on how to adapt recipes, see our slow cooker guide here: https://www.bbcgoodfood.com/howto/guide/10-top-tips-using-slow-cooker
davestewart
28th Mar, 2016
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
goodfoodteam
20th May, 2016
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. 
Piglet29
31st Oct, 2013
Try adding 8 rashers of bacon to the onion and carrot in the frying pan..