Beef with red wine and carrots
This beef stew is so versatile, great tasting and is ideal for batch cooking as it freezes really well!
Vegetable oil, for frying
1 ½ kg shin beef or stewing beef, cut into cubes
3 tbsp flour
2 large onions, sliced finely
600g carrots, cut into strips
4 garlic cloves, crushed
Glass of red wine,
850ml beef stock
3 bay leaves
Few thyme sprigs
Mashed or jacket potatoes to serve.
Heat 1 tbsp of oil in a large frying pan. Place the beef in a bowl, coat lightly with the flour and seasoning. Fry in stages, adding more oil if necessary, until everything is well browned. Transfer to a casserole dish.
Add tbsp of oil to the pan and mix in the onion and carrots. Cover and gently cook for 10-12 mins until softened, then take off the lid and leave to cook until it starts to brown. Mix in the garlic and cook for a further minute. Add in the wine and mix well, leaving to boil for about a minute, then pour over the meat. Add the stock, bay leaves and thyme, simmer, then cover and cook gently for 2½ hrs until the beef is tender.
Serves
4
Main ingredients
Beef, Vegetables
Recipe Type
Dinner, Budget, Easy, Family Dinners, Stew, One Pot
Level of Difficulty
Easy
Chill or freeze any leftovers for another evening!
