Beef with red wine & carrots

Beef with red wine & carrots

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(49 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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eastbono
6th Oct, 2013
Just had this for dinner. Reduced quantites by half as there were only 3 of us. Absolutely gorgeous. Just sorry I didnt do the full amount and have it tomorrow with pasta. Would definetly recommend.
janinechapman
1st Oct, 2013
Fabulous recipe I add celery aswell & reduce the beef stock but add more wine!
gin1902
3rd Sep, 2013
5.05
That was lovely, I really recommend making this dish. I even made the cottage pie and pasta dish from the stew which were fantastic. Once all the ingredients are prepared, it requires very little time! I will make this over and over again.
meganoneill
30th Jun, 2013
I bought the best cuts of beef from my local Scottish butchers and the other ingredients were locally sourced as much as possible. This peasant dish is fit for a king. I plated up in old-timey white enamel tin dishes and sat back to enjoy the savoury goodness. Serve this at your next gathering of close friends and family who deserve such goodness! A total winner. (Tip: reduce stock at start or be prepared to reduce for an hour sans pot lid. I added sauteed chestnut mushrooms to absorb excess liquid.)
kathy535
26th May, 2013
4.05
Beef was lovely and tender and it was vey easy to make. My only complaint was that it was a little bland although my husband thought it was great. I have the other half left to use later this week and think I'll try the pasta dish recommended.
ail4978
25th Feb, 2013
Made this several times delicious flavour. So easy prepare Put on low heat and forget for a few hours
marijas
12th Nov, 2012
4.05
Very good end result. Super tender meat, and tasty sauce. A bit laborious since you need to fry the beef in batches, that took quite some time. But well worth the effort. Today will be trying out the suggestion to use up the second half of it.
annberlin
12th Nov, 2012
5.05
so simple and really tasty husband and M I L scoffed the lot served wit mash. Will certainly make again
calmisthestorm
30th Aug, 2012
5.05
OM NOM NOM NOM NOM!
holspark
4th Jul, 2012
3.05
@fat81 i use pure red/white grape juice (non concentrate) rather than wine when i cook. For me i found this too watery but i did make it in a slow cooker, will probably try to make it again properly, next time i'll use 2 stock pots rather than one. Excited to use the leftovers to make the italian cottage pie though!

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