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. If you’re looking for a recipe to entertain Christmas crowds, this would also fit the bill.
- 23.6g (7.4g saturated)
- 23.9g (7.5g sugars)
- Olive oil for frying
- 1.5kg British beef brisket, cut into 5cm chunks
- 40g dried porcini mushrooms
- 2 onions, sliced
- 2 celery sticks, chopped
- 4 fat garlic cloves, sliced
- 2 tbsp tomato purée
- 350ml full-bodied Italian red wine (see wine editor’s choice)
- 2 tsp dried oregano
- 3 fresh rosemary sprigs
- 2 bay leaves
- 400g tin chopped plum tomatoes (preferably Italian)
- 300ml beef stock
- 500g small waxy potatoes, such as charlotte
- 100g pitted olives, a mix of green and black
- 3 tbsp capers, drained and rinsed
You’ll also need…
- Large casserole with a lid
- Heat the oven to 160°C/140°C fan/gas 3. Heat a glug of oil in the casserole over a high heat. Season the beef generously with salt and pepper, then fry in 2-3 batches until browned all over. Set aside.
- Put the dried porcini in a heatproof bowl, pour over 200ml freshly boiled water, then set aside for 10 minutes.
- Meanwhile, heat another glug of oil in the casserole over a medium heat, then add the onions and celery. Cook, stirring, for 5 minutes or until beginning to colour and soften. Stir in the garlic and cook for 1 minute more, then add the rehydrated porcini with all but the last 1cm soaking liquid (discard as it will be gritty), the tomato purée, wine, herbs and tinned tomatoes. Rinse out the tin with the beef stock and add that to the casserole as well. Stir well.
- Return the browned beef to the casserole, cover with the lid, then transfer to the oven and cook for 5 hours. After 3 hours of cooking, give the stew a good stir, then add the potatoes, olives and capers. Continue to cook until the meat is fall-apart tender and the potatoes have softened.
- At the end of cooking, let the casserole rest for a few minutes, then serve with chunky slices of garlic bread (or see Make Ahead).
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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