Fast Ed's Red Wine Beef Stew

Cooking time:
2.5 hours


2 Tbsp light olive oil
600g diced chuck beef
2 brown onions, diced
2 carrots, diced
12 button mushrooms, sliced
400ml red wine
1 can whole peeled tomatoes
4 garlic cloves
2 bay leaves
2 cloves
¼ bunch thyme, finely chopped
500ml beef stock
salt and pepper
2 Tbsp plain flour
1½ Tbsp soft unsalted butter
½ bunch parsley, chopped
rice, to serve


1 Preheat oven to 160°C. Fry the beef in olive oil for 10 minutes, until the beef is browned all over. Stir in the onions, carrots and mushrooms and cook until softened. Pour in the red wine and bring to a oil.
2 Add the garlic, bay, cloves, thyme and stock, then fit the lid, and place in the oven. Bake for 2 hours.
3 Season with salt and pepper. Mix the flour and butter together in a small bowl, then whisk in. Simmer for 2 minutes and fold the parsley in. Serve with rice.


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