Beef with red wine & carrots

Beef with red wine & carrots

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(71 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 choice of meat for a British Sunday roast. Beef is full of flavour, as…

  • 3 tbsp flour



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 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, questions and tips

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13th Nov, 2018
Made this yesterday with much success! Very tasty, easy to put together - used left over roast beef from Sunday and threw in some mushrooms too. Needed thickening at the end as I cooked it in the oven but that took an extra half an hour. Served with jackets and broccoli.
7th Mar, 2018
Absolutely delicious. I made this in my slow cooker as per the recipe. Cooked on low for 8 hours. The sauce was a bit thin but I didn’t have time to cook it without the lid. Still tasted great.
30th Nov, 2017
I made this yesterday. Delicious. We loved it. Rich gravy and very tender meat. Great for eating with friends all the prep done before they get there.
17th Sep, 2017
Absolutely delicious. I prepped mine then threw in the slow cooker and forgot about it . I just chopped my carrots to save time rather than worry about batons . It came out thick and luscious with a deep flavour. Made into individual pies which everyone loved and the rest went in the freezer.
5th Jun, 2017
Wow , absolutely fantastic. Demolished by all 6 , they even had seconds . Highly recommended.
17th Nov, 2016
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.
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
This has got to be one of the tastiest recipes i have ever made , yum yum
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
9th Nov, 2014
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!!


Martyn Parr's picture
Martyn Parr
10th Feb, 2019
How do you simmer when the ingredients are in the casserole dish? On the hob?
goodfoodteam's picture
11th Feb, 2019
Thanks for your question. Yes, this recipe should be cooked on the hob. Make sure you use a hob-safe casserole dish.
Emma Kirkaldie-Clay's picture
Emma Kirkaldie-Clay
1st Feb, 2019
When do you put the beef stock in - I can't see it in the ingredients but not the instructiosns
goodfoodteam's picture
4th Feb, 2019
Thanks for your question. You add it in the middle of step 2, along with the bay leaves and thyme.
13th Aug, 2017
Can you use the slow cooker for this one?
goodfoodteam's picture
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:
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
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. 
31st Oct, 2013
Try adding 8 rashers of bacon to the onion and carrot in the frying pan..
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