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Braised beef in red wine

This is a delicious, full-of-flavour stew and very easy to make. You'll need to marinade the beef the day before, but the results are worth it.


  • 1kg beef brisket, all sinew removed and cut into 2.5 inch squares

  • 2 carrots, peeled and cut into chunks

  • 4 onions

  • 4 sticks of celery, roughly chopped

  • 6 cloves of garlic, peeled and left whole

  • 1 sprig of thyme

  • 4 bay leaves

  • 1 tsp peppercorns

  • ½ bottle red wine

  • 2 litres beef stock

  • 4 tbsp plain flour

  • 3 slices streaky bacon

  • 5 button mushrooms

  • 1 bunch fresh curly parsley, roughly chopped

  • 500g potatoes


  • 1.

    Cut the beef into 2.5” cubes and place in a large container.

  • 2.

    Place carrots, silverskin onions, celery, garlic, thyme, bay leaves, peppercorns and red wine into a large saucepan and bring to the boil, then allow to cool.

  • 3.

    Once cooled, pour on top of the beef, cover with cling film and place in to the fridge and leave for 24 hours to marinade

  • 4.

    Take a large pan and place onto a high heat. (until smoking)

  • 5.

    Take all of the beef out of the marinade and pat dry with a kitchen cloth, season. Seal the beef in the pan until the meat has a deep dark colour all over, then remove and place into a colander.

  • 6.

    In the same pan add the vegetables and allow to colour.

  • 7.

    Place the meat back in the pan, with the streaky bacon, pour in the marinade and bring to the boil, reduce and by 2 thirds

  • 8.

    Sprinkle in the browned flour and mix thoroughly.

  • 9.

    Then add the stock bring to the boil, add the mushrooms,  skim and cover with a lid, place in the pre heated oven temperature 150 degrees for approx 1.5 - 2 hours Until the meat is tender

  • 10.

    Remove the meat and vegetables from the pan, reduce the liquor by half, skimming often until a sauce consistency is achieved

  • 11.

    Serve with roasted baby potatoes and sprinkle with chopped parsley at the last moment.

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