Italian braised beef stew in red wine
- January 2020
- Serves 6
- Hands-on time 30 min, oven time 5 hours
Something magical happens when you slow-cook beef in red wine – and it looks a little something like this recipe. Beef brisket is cooked low and slow for over five hours in the oven in this braised beef stew – once you taste it, the wait will seem utterly worth it.
- 23.6g (7.4g saturated)
- 23.9g (7.5g sugars)
Cover the stew and keep for up to 3 days in the fridge, or freeze for up to 2 months. Gently reheat until piping hot, adding a splash of water if it looks dry.
Drink the same full-bodied Italian red you cooked with, ideally a primitivo or nero d’avola from the south
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