Olive Magazine
Beef Stew Recipe with Red Wine

Beef and red wine stew

Published: May 26, 2019 at 4:01 pm
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

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


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


  • 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


  • 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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