Beef Stew Recipe with Red Wine

Beef and red wine stew

  • serves 6
  • Easy

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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Ingredients

  • beef shin 1kg, cut into chunks and excess fat trimmed
  • plain flour 4 tbsp, well seasoned
  • olive oil for frying
  • onions 2 large, diced
  • garlic 1 clove, crushed
  • tomato purée 1 tbsp
  • rosemary a few sprigs, plus extra to serve, both finely chopped
  • thyme a few sprigs, plus extra to serve, both finely chopped
  • red wine 375ml
  • beef stock 300ml
  • flat-leaf parsley ½ a small bunch, 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.

Check out more of our best stew recipes here...

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Nutritional Information

  • Kcals 402
  • Fat 15.4g
  • Saturates 5g
  • Carbs 17.3g
  • Sugars 5.5g
  • Fibre 2.8g
  • Protein 35.5g
  • Salt 0.2g
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