• 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. 

    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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