Beef with red wine & carrots

Beef with red wine & carrots

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(64 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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Maz001
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!
spikers
25th Mar, 2012
4.05
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
29th Dec, 2011
5.05
So versatile and yummy.
feciko
22nd Nov, 2011
Trying it out today for 8 people, let you know what they think ....
fatmasucdi
14th Nov, 2011
sorry can you tell me what to substitute the red wine? we don't add any alcohol.
gin1902
11th Sep, 2013
5.05
The alcohol burns off when you cook it. So technically you don't consume any alcohol. Otherwise substitute it with more stock.

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