Beef and Red wine stew

Another winter warmer. This beef stew is ideal to make at this time of the year. I like to make a double batch and freeze half for a great emergency meal. Beef shin is my meat of choice but blade of beef also works well or in fact any stewing cut.


Serves 6-8

45ml olive oil

50ml seasoned flour

1.5kg beef shin, removed from the bone and cubed

1 onion, chopped

3 stalks celery , chopped

1 large carrot , finely diced

10ml chopped garlic

45 ml tomato paste

30ml Worcester sauce

500ml red wine

375ml beef stock

Salt and pepper

Handful of fresh herbs for a bouquet garni : parley, thyme and bay leaves

2-3 potatoes cut into chunks

2-3 carrots, peeled and sliced into 2cm thick slices

Chopped parsley for serving


Heat the oil in a large pot.

Toss the meat in seasoned flour and brown in the oil. I also like to cook the bones the meat was removed from in my stew as this adds so much flavor . Remove and set aside. Add the onion , celery, carrot and garlic and sauté over a medium heat for about 10 minutes. Add the tomato paste and cook for a minute.

Return the meat to the pot and add the wine and stock. Season well. Cover and simmer for about an hour.

Add the potatoes and carrots and top up the liquid if necessary , making sure the vegetables are covered. Simmer for another hour or until the meat is meltingly tender and vegetables are soft .

By now the liquid should be reduced and the stew nice and thick. Remove the bones and bouquet garni. Just before serving sprinkle with parsley. Can be served with rice or chunks of crusty bread for mopping up the gravy.

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