Beef and red wine stew in a pot

Beef and red wine stew

Name: Beef and red wine stew
Total time: 3 h 30 min
Yield: Serves 6
Ingredients: 1kg beef shin cut into chunks and excess fat trimmed; 4 tbsp plain flour well seasoned; olive oil for frying; 2 large onions diced; 1 clove garlic crushed; 1 tbsp tomato purée; a few sprigs rosemary plus extra to serve, both finely chopped; a few sprigs thyme plus extra to serve, both finely chopped; 375ml red wine; 300ml beef stock; ½ a small bunch flat-leaf parsley finely chopped; mashed potato to serve

Janine Ratcliffe

Published: May 26, 2019 at 4:01 PM

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Serves 6

Easy

Total time: 3 hrs and 30 mins

A star rating of 5 out of 5.2 ratingsRate

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Cook pieces of beef shin in herby red wine stock until meltingly tender, then serve with creamy mash for a crowd pleasing weekend meal

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Alternatives

Complete the dish

Try this beef and red wine stew, then check out our beef bourguignon, beef stew and dumplings, beef and Guinness stew, slow cooker beef stew, beef goulash and more comforting stew recipes.

Ingredients

Nutrition

1kg beef shin

cut into chunks and excess fat trimmed
4 tbsp plain flour

well seasoned
olive oil

for frying
2 large onions

diced
1 clove garlic

crushed
1 tbsp tomato purée
a few sprigs rosemary

plus extra to serve, both finely chopped
a few sprigs thyme

plus extra to serve, both finely chopped
375ml red wine
300ml beef stock
½ a small bunch flat-leaf parsley

finely chopped
mashed potato

to serve

Nutrition: per serving

kcal402
fat15.4g
saturates5g
carbs17.3g
sugars5.5g
fibre2.8g
protein35.5g
salt0.2g

Method

step 1

Dust the beef in the seasoned flour then shake off the excess.
step 2

Heat 1 tbsp of olive oil in a large non-stick frying pan. Brown the beef all over in batches and scoop out onto a plate (add a little more oil if needed).
step 3

Cook the onions and garlic with a little more olive oil in a large lidded casserole for 10-15 minutes or until the onions have softened and are translucent. Stir in the tomato purée, rosemary and thyme, and cook for 1 minute. Add the red wine, bring to a simmer, then add the beef. Pour in the stock and stir.
step 4

Cover and simmer on a low heat (or put in a 150C/fan 130C/gas 2 oven) for 2-3 hours or until the beef is meltingly tender, checking after 2 hours. Season, then stir through the parsley, extra rosemary and thyme, and serve with mash.

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Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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