Beef in port
Member recipe

Beef in port

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(6 ratings)

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Serves 4

A fantastic beef stew, slow cooked in port for a sweet flavour.

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  • 500g casserole beef
  • seasoned flour for dusting
  • Port - about half a bottle
  • 1 large onion, chopped
  • 1 stick of celery, chopped
  • 1 -2 tbsp tomato ketchup
  • 2 handfuls of button mushrooms (optional)
  • veg or groundnut oil for frying - a couple of glugs


    1. Dust the meat in the flour, shaking off any excess. Heat the oil in a large casserole pan and brown the meat in batches over a high heat. Remove with a slotted spoon
    2. Reduce the heat and add the onion and celery to the pan and soften before returning the beef to the pan. Add the port and cook uncovered on a high heat for a few minutes. Add the ketchup and some salt and pepper.
    3. Reduce the heat and simmer covered for a couple of hours on a very low heat - add the mushrooms half an hour before the end if using. It is mandatory to serve with mash.

Comments, questions and tips

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25th Mar, 2015
Great recipe, the yummiest stew I have done yet. Used half port and half stock and it was still wonderful.
29th Jul, 2010
had left overs and had them the next day and it taste was even better
16th Nov, 2009
Really very yum - great depth of flavour.
23rd Oct, 2008
By adding some Shitake mushrooms prior the the long stint in the oven, this is a cracking Autumnal dish and so easy! Use M&S port, it's cheap and ensures a really tasty dish.
18th Oct, 2008
What a lovely recipe, the celery turned out very sweet and the beef almost fell apart, will make it again in the not to distant future!
13th Oct, 2008
Complete success. Very rich and full flavoured and the beef was tender. Easy as well. Definitely making it again!
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