Red wine beef stew

    3 hours 15 min

    I enjoy making this rich beef stew in winter, when it's cold and dark outside after 4 o'clock! It requires slow cooking on low heat so you don't boil the meat. Serve with a baguette for soaking up all the sauce.


    Washington, United States
    24 people made this

    Serves: 4 

    • 1 or 2 tablespoons olive oil
    • 750g braising steak, sliced into chunks
    • 1 onion, peeled and diced
    • 2 cloves garlic, crushed
    • 3/4 bottle of Beaujolais or other red wine
    • 3 carrots, peeled and sliced
    • 150g chestnut mushrooms, sliced
    • Few sprigs of fresh rosemary
    • Salt and freshly ground black pepper

    Prep:15min  ›  Cook:3hr  ›  Ready in:3hr15min 

    1. Heat oil over medium heat in a large pot. Add the beef in batches, cooking a few pieces at a time to brown them. Transfer to a plate while you cook the remaining pieces of beef.
    2. Add the onion and cook for a few minutes until slightly softened. Add the beef back into the pot; stir in crushed garlic and pour over red wine. Simmer on very low heat for 2 hours.
    3. Add the carrots, mushrooms and fresh rosemary. Continue to cook on low heat until carrots are cooked and beef is tender, about another 30 - 40 minutes.
    4. Season with salt and pepper to taste. Serve with slices of crusty bread.


    You can also make this stew in a slow cooker after you have browned the meat and onions. Cook on High for 6 hours, or Low for 10.

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