Beef in red wine with melting onions

Beef in red wine with melting onions

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(16 ratings)

Prep: 20 mins Cook: 2 hrs, 10 mins


Serves 4 - 6

Beef skirt and shin are great value cuts, and become particularly delicious when slow-cooked in this one-pot dish - ideal for no-fuss family dinners

Nutrition and extra info

  • Freezable

Nutrition: per serving (6)

  • kcal360
  • fat19g
  • saturates7g
  • carbs15g
  • sugars5g
  • fibre3g
  • protein20g
  • salt0.4g


  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 large onions, sliced into rings



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 6 garlic cloves, halved
  • 3 tbsp plain flour
  • 600g piece beef skirt or slices of shin, cut into large chunks



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

  • 2 tbsp olive or rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 3 bay leaves
  • 400ml red wine
  • 1 tbsp tomato purée
  • 300ml strong beef stock
  • 250g mushrooms, halved (we used small Portobello mushrooms)



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • chopped parsley, to serve (optional)



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Heat oven to 150C/130C fan/gas 2. In a large, heavy-based flameproof casserole dish with a lid, melt the butter over a medium heat. Add the onions and garlic, cook for 10 mins until starting to brown, then transfer to a small plate.

  2. Put the flour in a large plastic food bag with plenty of black pepper. Add half the beef, shake to coat, then remove, leaving some flour in the bag. Add the rest of the beef and shake to coat in the remaining flour.

  3. Heat the oil in the same casserole dish you cooked the onions in (there’s no need to clean it first). Add the beef and bay leaves, and fry until the meat is browned all over. Pour in the wine and return the onions to the dish. Add the tomato purée and stock, stir and return to a simmer. Cover with the lid and put in the oven to stew for 1 hr.

  4. After 1 hr, add the mushrooms and return to the oven for another hour. Taste the meat – if it’s tender, remove from the oven. If it’s still a little firm, cook for 30 mins more and test again. Serve scattered with parsley, if you like.

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Comments, questions and tips

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Nigel Barclay's picture
Nigel Barclay
31st Dec, 2019
It’s actually in the nov 2015 issue..#justsayin
20th Apr, 2017
Delicious. I used half the amount of beef and 500ml wine and 500 ml stock, and it worked perfectly. Also added leeks, and seasoned well. Went down well with mash - I'll be making this again.
4th Jun, 2016
Very easy in the slow cooker. Tastes nice, but nothing amazing.
12th May, 2016
As people have mentioned before there can be a great deal of residual liquid in this recipe, I tried to reduce the stock before using it to almost half its original quantity just by boiling it down as to not loose any flavor, which also means reducing the quantity of the wine. Also it does need more time than stated on the method. However very tasty dish - try adding it to a slow cooker and cooking for 6/8 hours - actually melts in the mouth.
Frantic Flapjack
1st Feb, 2016
This was well received but if I made it did again, I would do some tweaking. I used 1kg of meat, almost twice as much as the recipe states but there was still far too much liquid. Therefore, I would reduce the wine and stock amounts. I also added cooked leeks and peas to bulk it out. Plus, it took 4 hours to cook properly rather than the stated 2 hours! It also needs to be seasoned well. Served with carrots, cauliflower, broccoli and dauphinoise potatoes.
Bigspottedcat's picture
7th Dec, 2015
Don't do the flour as they suggest - it ends up sticking to the bottom of the pan and burning while you are browning the meat. Otherwise its fine
2nd Dec, 2015
I went up to stage 3 then put the lot in the slow cooker and cooked for 8hrs on slow. Family happy, so works for us
22nd Nov, 2015
Really lovely beef stew recipe. Tasty and tender. Did leave it cooking for longer than the 2 hours as I had the time,
6th Jan, 2016
How would you suggest altering this for cooking in a pressure cooker? Would 20 mins full pressure (pre-mushrooms) + 10-15 mins additional time once the mushrooms have been added, suffice? Also, should I reduce the liquid? If so, by how much would you recommend?
goodfoodteam's picture
4th Feb, 2016
Hello, although we haven't tried this ourselves, we would cook the meat and mushrooms together in 1 batch and reducing the wine to 300ml. Cook for about 35 mins on full pressure. 
9th Dec, 2015
Use shallots for an even better flavor
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