Beef with red wine & carrots

Beef with red wine & carrots

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(66 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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1st Feb, 2014
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.
26th Jan, 2014
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!
5th Jan, 2014
I love this dish, I cook it in a pressure cooker and it is just as nice, always turns out well.
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.
12th Nov, 2013
Cooked this lovely dish for 10 people so increased the ingredients slightly. Went down very well with everyone, The meat just fell apart as it was so tender. Full of flavour too. Served with potato and parsnip mash and roasted courgettes, onions, leeks and dill.
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.
1st Oct, 2013
Fabulous recipe I add celery aswell & reduce the beef stock but add more wine!
3rd Sep, 2013
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.
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.)
26th May, 2013
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.


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