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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20th Oct, 2011
Lovely winter warmer! Added a few potatoes and some baby button mushrooms and simmered for a few hours. Enjoyed by the whole family!
23rd Sep, 2011
Deliciously rich on flavour! It's not much work, just 20 min prep and leaving it on the stove to simmer for atleast two hours. I seasoned the meat with plenty of pepper and flaked salt.
26th Jul, 2011
Wonderful. Always add more garlic and red wine, good old oxo cube and a touch of mushroom ketchup. . In oven for 4 hours at 140 degrees. Really concentrated flavours. Then assenbled as a 'Hotpot' with cooked, sliced potatoes on the top. Baked for a futher 40 minutes. Intended to make double quantity so I could make the Italian cottage pie later in the week. But none left.
23rd Jun, 2011
i turn this into a one pot super by cooking it with potatos as well as carrots served with crusty bread. saves on the washing up!
21st May, 2011
This was disappointingly short on flavour, despite me using expensive rich beef stock. It just didn't taste of very much.
9th Mar, 2011
Absolutely delicious!
pupsiecola's picture
5th Jan, 2011
Delicious. Went down a treat with my husband and two young sons! Wll be making this again!
16th Nov, 2010
I decided to make this in a slow cooker, it was really simple and delicious, the whole family enjoyed it with creamy mash, also added some herby dumplings!!
29th Jun, 2010
I made this yesterday and had to go to work. There was none left when I got back!! My 2 young boys and dad loved it!! I had to substitute the red wine for a good ale as I didn't have any wine in and I used Rosemary instead of Bay leaves as I had run out of these too! Great success though.
31st May, 2010
this is delicious. quite time consuming but very easy and very tasty. the whole family love it.


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