Beef with red wine and carrots

Beef with red wine and carrots
This beef stew is so versatile, great tasting and is ideal for batch cooking as it freezes really well! 
 

Vegetable oil, for frying

1 ½ kg shin beef or stewing beef, cut into cubes

3 tbsp flour

2 large onions, sliced finely

600g carrots, cut into strips

4 garlic cloves, crushed

Glass of red wine,

850ml beef stock

3 bay leaves

Few thyme sprigs

Mashed or jacket potatoes to serve.

Heat 1 tbsp of oil in a large frying pan. Place the beef in a bowl, coat lightly with the flour and seasoning. Fry in stages, adding more oil if necessary, until everything is well browned. Transfer to a casserole dish.

Add tbsp of oil to the pan and mix in the onion and carrots. Cover and gently cook for 10-12 mins until softened, then take off the lid and leave to cook until it starts to brown. Mix in the garlic and cook for a further minute. Add in the wine and mix well, leaving to boil for about a minute, then pour over the meat. Add the stock, bay leaves and thyme, simmer, then cover and cook gently for 2½ hrs until the beef is tender. 

Serves
4

Main ingredients
Beef, Vegetables

Recipe Type
Dinner, Budget, Easy, Family Dinners, Stew, One Pot

Level of Difficulty
Easy

Chill or freeze any leftovers for another evening!

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