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Beef & Red Wine Stew

This dish is like a big, cozy hug in a bowl. Imagine tender chunks of beef, swimming in a rich, flavorful broth infused with the deep, earthy notes of red wine. It's the kind of meal that brings everyone together around the table, swapping stories and laughter as they savor each delicious spoonful. Whether you're curling up solo with a bowl and a good book or hosting a laid-back family gathering, this stew ticks all the boxes for comfort and connection. So pour yourself a glass of wine, and let the warmth of this dish chase away the winter chill.


2 tbsp oil

150g bacon lardons

1.6kg Braising steak, cut into blocks

400g Button mushrooms, halved

3 large Carrots, sliced

2 onions, roughly chopped

1 teaspoon Garlic, minced

3 tbsp plain flour

1 tbsp tomato purée

400g Tinned tomato, diced

3 bay leaves

Small bunch thyme

750ml Red wine

500ml Beef stock


Preheat the oven to 180°C.

Heat some oil in a large frying pan. Brown the braising steak in batches, then transfer to a plate for later.

Deglaze the pan with a splash of red wine, scraping up any flavorful bits stuck to the bottom.

In a large ovenproof casserole dish, fry the carrots and onions until they begin to caramelize. Add the garlic and fry for another minute. Stir in the plain flour for 1 minute, then add the tomato purée.

Return the browned beef and any accumulated juices to the casserole dish. Pour in the wine from the frying pan along with the remaining wine and herbs. Season with salt and pepper, then bring to a gentle simmer. Give everything a good stir, cover with a lid, and transfer to the preheated oven.

Bake for 2 hours until the meat is meltingly tender.

While the stew is simmering, heat a small knob of butter in a frying pan. Add the bacon lardons and and fry until the bacon is crisp and golden.

Add the halved mushrooms to the pan and fry for another 5 minutes. Stir this mixture into the stew and heat for an additional 10 minutes.

Serve the beef and red wine stew scattered with chopped parsley.

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