Beef and Red Wine Stew
Beef and Red Wine Stew. A warming, unctuous and delicious dinner. This is the BEST Beef and Red Wine Stew.
Prep Time10 mins
Cook Time2 hrs 40 mins
Total Time2 hrs 50 mins
Servings: 4 -6
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- 1.2 kg gravy beef (also called beef shin)
- 2 tsp olive oil
- 50 ml water
- 3 carrots
- 3 onions
- 3 celery stick
- 1 tsp olive oil
- 2 garlic cloves (thinly sliced)
- 1 tin chopped tomatoes (400g/13oz)
- 300 ml red wine
- 750 ml beef stock
- 1 tbsp tomato paste
- 2 tsp maple syrup
- 2 tbsp soy sauce
- 1 bay leaf
- 2 sprigs fresh thyme
- 250 g mushrooms
Cut the beef into large chunks. Do not worry about removing the fat/sinews as they will dissolve and give the stew great flavour and thicken the gravy.
Add the oil to a large casserole pan and sear the beef in batches until it has a browned crust on both sides. As you cook a batch remove to a bowl to ensure you collect any juice that comes off.
Once you have seared all the beef, pour the water into the empty pan and stir and scrap the bottom to deglaze the pan. The tip the rich flavoured water into a jug or small bowl and set aside.
Peel the carrots and onion and then chop them into large chunks.
Wash the celery to remove any grit and then chop into small slices.
Add an extra teaspoon of olive oil to the deglazed and fry the onion, carrot and celery over a medium/low heat until softened.
Finely slice the garlic cloves and add to the onion mixture.
Stir constantly for about a minute.
Add the beef back into the pan, pouring any collected juice in as well.
Pour in the chopped tomatoes, red wine, beef stock and deglazing water.
Stir the tomato paste, maple syrup, soy sauce, bay leaf and fresh thyme into the stew and bring it to a simmer.
Turn the heat down to the lowest setting and cook, uncovered for 2 1/2 hours until the beef is tender.
Slice the mushrooms into thick chunks and add to the stew. Cook for a further 10 minutes.
Remove the bay leaf before serving.