Olive Magazine
Beef Stew Recipe with Red Wine

Beef and red wine stew

Published: May 26, 2019 at 4:01 pm
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  • 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

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

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

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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