Red wine braised beef and vegetable stew
- February 2017
- Serves 2 with leftovers
- Hands-on time 30 min, simmering time 3½-4 hours
Meaty, comforting cooking is one of the pleasures of the cooler months. This stew recipe is quick to put together but it does have a lengthy cook time – making it perfect for a lazy Sunday afternoon.
- 14.5g (4.3g saturated)
- 18.5g (10.4g sugars)
Try to buy beef shin steaks with the bone in (ask your butcher, or buy from Ocado or Waitrose). Cook the bone in the stew with the meat; the marrow gives it extra flavour. If you’d rather simmer the dish in the oven, bring it to the boil, cover and cook for 3-3½ hours at 150°C/130°C fan/gas 2.
The finished dish will keep, covered in the fridge, for 3-4 days. Freeze in freezer bags or a sealed plastic container for up to 3 months.
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