Beef with red wine & carrots

Beef with red wine & carrots

  • Rating: 5 out of 5.72 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 8 portions

Use this winter stew as a 'master recipe' – eat half, then use the rest in a pie or with pasta

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal443
fat21g
saturates6g
carbs16g
sugars11g
fibre3g
protein46g
low insalt0.69g
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Ingredients

Method

  • STEP 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.

  • STEP 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).

Goes well with

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    Rating: 5 out of 5.72 ratings
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