Beef and red wine stew

July 11, 2007 (Last Updated: January 11, 2019)
Beef and red wine stew recipe

Beef and red wine stew is a classic. This delicious recipe proves once and for all that there’s no better combination than tender meat and dry wine. A perfect dinner on a cold night. 

Print Recipe

Beef and red wine stew

Serves: 4 - 6
Cooking Time: 1 hr 45 mins

Ingredients

  • 1,5kg soft shin or chuck steak, cubed
  • 30ml cake flour
  • 15ml ground coriander
  • 1 onion, diced
  • 3 celery stalks, diced
  • 2 carrots, diced
  • 8 rashers streaky bacon
  • 1 head of garlic, separated into cloves
  • 750ml red wine
  • 12 – 16 baby onions, peeled
  • 300g baby black mushrooms
  • 40ml fresh flat-leaf parsley, roughly chopped
  • salt and freshly ground black pepper, to taste

Instructions

1

Dust the beef with the flour and coriander, and fry in batches until it is well browned. Remove from the pan and set aside.

2

Fry the onion, celery, carrots, bacon and garlic until soft and slightly browned then deglaze the pan with a little red wine.

3

Add the baby onions, beef and the rest of the red wine, and simmer until the meat is tender, about an hour and a half.

4

Add the mushrooms and cook for a further 10 minutes.

5

Mix through the parsley, adjust the seasoning and serve with creamy mashed potatoes.

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July 11, 2007 (Last Updated: January 11, 2019) By
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