Braised beef in red wine

Braised beef in red wine

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(8 ratings)

Prep: 40 mins Cook: 3 hrs, 30 mins Plus cooling and 24hrs marinating

More effort

Serves 6

A hearty classic that tastes even better when made a day or two in advance

Nutrition and extra info

  • Freezable


  • kcal894
  • fat51g
  • saturates24g
  • carbs12g
  • sugars6g
  • fibre3g
  • protein78g
  • salt1.88g
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  • 2kg boned shin or feather blade of beef, cut into 6 x 2½ cm thick steaks (ask your butcher to do this)



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

  • 3 tbsp plain flour
  • 3 tbsp clarified butter



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

For the marinade

  • 1½ l (2 bottles) full-bodied red wine
  • 3 medium carrots, cut into 2cm thick slices



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 celery stick, cut into 1cm thick slices



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 30 baby onions or shallots, peeled but left whole



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

  • 9 garlic cloves, peeled but left whole
  • 2 tsp black peppercorn, crushed
  • 1 bouquet garni (made with a few parsley stalks, 4 bay leaves and 6 thyme sprigs, tied together with string)



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

For the garnish

  • 50g unsalted butter



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

  • 300g button mushroom, trimmed
  • 150g Jambugo ham, finely sliced, or any smoked bacon such as pancetta or lardons, freshly fried
  • 2 tbsp chopped flat-leaf parsley


  1. A day ahead, marinate the beef. Bring the wine to the boil in a large saucepan, then boil until reduced by a third to remove the alcohol (takes about 8-10 mins). Leave to cool for about 1 hr. Mix the beef steaks, carrots, celery, baby onions, garlic, crushed peppercorns and bouquet garni together in 1 or 2 large bowls, then pour the cooled red wine over them. Cover with cling film, put in the fridge and leave to marinate for 24 hrs.

  2. The next day, place a large colander over a large bowl and tip in the beef mixture to drain off the marinade. Leave for at least 1 hr to remove excess liquid.

  3. Heat oven to 200C/180C fan/gas 6. Sprinkle the flour on a baking sheet and cook for 8-10 mins until it has turned pale brown. Set aside. Reduce oven to 150C/130C fan/gas 2.

  4. Separate the beef, vegetables and herbs and pat dry with kitchen paper. Reserve the marinade liquid. Season the beef with 4 pinches of salt. In a large, heavy-based casserole over a high heat, warm the clarified butter, then colour the beef steaks in it for 5-7 mins on each side – in batches if necessary. (To clarify butter, warm it gently in a small pan. The white milk solids will sink to the bottom, then you can carefully pour off the clear, clarified butter.) With a slotted spoon, transfer the beef to a plate and set aside. Add the drained vegetables to the casserole. Lower the heat to medium-high and cook for 5 mins until lightly coloured, stirring occasionally.

  5. Tip the toasted flour into the casserole and stir for a few secs. Pour in the marinade wine little by little, stirring constantly to incorporate it into the flour and until the sauce is smooth and slightly thickened. Add the beef and herbs, bring the sauce to the boil and skim if necessary. Cover with a lid and cook in the oven for 3 hrs.

  6. To finish the sauce, place a colander (big enough to hold the meat and veg) over a large saucepan and drain off the cooking liquor from the casserole. Put the saucepan on a high heat and boil until the sauce has reduced by about half to make a lightly coating sauce. Skim if necessary. Taste the sauce. Do not add any salt as you will be adding the smoked ham or lardons later. Return the beef and vegetables to the casserole, then pour over the sauce (discarding the herbs).

  7. For the garnish, heat the butter over a high heat in a large non-stick frying pan, then fry the mushrooms until lightly caramelised, adding a little more butter if necessary. Season to taste. Mix into the beef with the finely sliced ham or freshly fried lardons. Heat through, sprinkle with the parsley and serve piping hot.

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Comments, questions and tips

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9th Mar, 2015
Quite time consuming to make. I wish I had made it well in advance. My dish tasted sour but maybe this was because I used shallots instead of baby onions. It gave a generous portion for six. I would think you need a very large casserole dish as it was a bit of squeeze to get the ingredients in.
10th Jan, 2013
1st Jan, 2012
Made half this quantity for special New Year's Eve dinner. It was absolutely delicious. Simple to make and not too time consuming. I cooked it on the hob due to oven issues and it still turned out really well - @loves_cooking
10th Feb, 2011
made this with only half te quantity of beef and one bottle of wine - when cooked - allowed to cool and then put into a pie dish with a pastry top - served it at a dinner party - enough for six people - complements all round - absolutely delicious
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